Truffled Roasted Potatoes

White truffle oil delivers a powerful flavor punch to roasted potatoes, more so than black truffle oil. To save money, purchase a small bottle. Use leftover oil for finishing other dishes—drizzle on pizza, risotto, or potato hash.

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Adapted from myrecipes.com

Ingredients

  • 2

    (20-ounce) packages refrigerated red potato wedges (such as Simply Potatoes)

  • 2

    tablespoons olive oil

  • 1

    tablespoon minced garlic

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1

    tablespoon white truffle oil

  • 2

    teaspoons fresh thyme leaves

Directions

1. Preheat oven to 450°. 2. Place potatoes on a jelly-roll pan; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven. Drizzle potatoes with truffle oil, and sprinkle with thyme. Toss gently to combine. Makes 6 servings. Each serving = 5 Weight Watchers points.

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