Roast Potatoes With English Truffle Oil.
TruffleHunter
4
235
Create restaurant‑quality roast potatoes with golden crisp edges and a delicate drizzle of English Truffle Oil. A refined, indulgent flavour‑forward side dish ideal for elegant dining at home.
Ingredients
- 800g (1lb 8oz) maris piper potatoes
- 1 tbsp salt
- 40ml English Truffle Oil
- Chopped rosemary
Directions
- Pre-heat the oven to 200C (400F). Peel the potatoes, cut in half (or quarters if large) and set aside in cold water.
- Bring a pan of water to a rolling boil, adding 1 tablespoon of salt. Add the potatoes and simmer for 10 minutes.
- Meanwhile add the English Truffle Oil to the roasting tin so it covers the surface in a thin layer and heat in the oven for 10 minutes.
- Drain the potatoes into a colander, gently shaking excess water out. The potatoes should be fluffy but not cooked.
- Remove the roasting tin from the oven and carefully add the potatoes
- Roast for 45 - 55 minutes, turning the potatoes occasionally until all sides are golden and crispy. Serve with a sprinkle of chopped rosemary and a drizzle of TruffleHunter White Truffle Oil or TruffleHunter Black Truffle Oil if desired.
