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Truffled Roasted Potatoes

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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.

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Rate this recipe 4.5/5 (4 Votes)

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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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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