Roast Potatoes and English Truffle Oil

Roast Potatoes and English Truffle Oil

Crispy golden potatoes roasted in fragrant English truffle oil and sea salt. A simple yet indulgent side dish.

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how to make

Serves: 4

  • 800g (1lb 8oz) maris piper potatoes
  • 1 tbs salt
  • 40ml (2 fl. oz) English Truffle Oil
  • Chopped rosemary
  1. Pre-heat the oven to 200C (400F). Peel the potatoes, cut in half (or quarters if large) and set aside in cold water.
  2. Bring a pan of water to a rolling boil, adding 1 tablespoon of salt. Add the potatoes and simmer for 10 minutes.
  3. 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.
  4. Drain the potatoes into a colander, gently shaking excess water out. The potatoes should be fluffy but not cooked.
  5. Remove the roasting tin from the oven and carefully add the potatoes
  6. 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.
Roast Potatoes and English Truffle Oil

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