Roasted Truffle Potatoes Recipe with Parmesan
This truffle oil roasted potatoes recipe is perfect if you’re craving crispy, golden potatoes with an earthy twist. Who doesn’t love Truffle Potatoes? A little bit of white or black truffle oil goes a long way in transforming basic roasted potatoes into a side dish that feels next level. The combination of parmesan cheese, fresh parsley, and truffle flavor makes this dish irresistible!
Start by tossing Yukon Gold or red potatoes in olive oil and sea salt butter. Roast them on a baking sheet for 15-20 minutes at high heat to get those crispy edges we all love. An extra drizzle of truffle oil and a sprinkle of truffle salt just before serving really enhances the flavor.
This potato recipe is incredibly versatile. Pair it with a dollop of sour cream or serve it alongside your favorite entree for an easy meal. Don’t forget to save this recipe card—you’ll be reaching for it whenever you want a simple yet impressive side! This would be perfect as part of a Thanksgiving spread and pairs deliciously with my croissant stuffing!
If you’re looking for more delicious side dishes, try my creme fraiche mashed potatoes, roasted maple balsamic brussels sprouts, and sweet potato cornbread!
Why You’ll Love This Recipe
- Elevated Flavor: The addition of white or black truffle oil gives these roasted potatoes an irresistible earthy flavor that takes them far beyond your usual side dish. Truffle lovers will adore the richness that a little drizzle adds!
- Crispy Perfection: Roasting the potatoes at high heat creates a crispy exterior while keeping the inside perfectly tender. It’s like getting the best of both worlds—think crispy smashed potatoes or truffle fries, but easier!
- Versatile and Easy: This recipe is simple to prepare with just a few ingredients you can easily find at your local grocery store. Plus, it pairs well with everything from grilled meats to a dollop of sour cream, making it an easy meal addition any night of the week.
Ingredients
- Baby Potatoes: These small, tender potatoes roast up beautifully, with a crispy exterior and soft, fluffy center, perfect for soaking up all the truffle flavor.
- White Truffle Oil: This aromatic oil adds a luxurious, earthy flavor to the potatoes, elevating a simple side dish into something special.
- Kosher Salt: Enhances the natural flavors of the potatoes and balances the richness of the truffle oil.
- Black Pepper: Adds just the right amount of mild heat and complements the earthy taste of the truffle oil.
- Fresh Parsley: A sprinkle of fresh parsley brightens the dish and adds a pop of color and freshness to each bite.
- Grated Parmesan Cheese: This nutty, salty cheese melts slightly over the warm potatoes, adding an extra layer of savory goodness.
Substitutions and Additions
- Substitute White Truffle Oil: If you can’t find white truffle oil, you can use black truffle oil for a slightly deeper, earthier flavor.
- Substitute Fresh Parsley: If you don’t have fresh parsley, try using fresh thyme or rosemary for a different herbaceous note.
- Garlic Cloves: Toss in a few smashed garlic cloves with the potatoes before roasting for an extra layer of savory flavor.
- Truffle Salt: Sprinkle a little truffle salt for an intensified truffle taste that enhances the oil’s richness.
- Crushed Red Pepper Flakes: For a touch of heat, add crushed red pepper flakes to balance the richness of the truffle and parmesan.
Step by Step Instructions
Preheat your oven to 425°Fahrenheit (220°Celsius).
In a large mixing bowl, toss the halved potatoes with truffle oil, salt, and pepper until evenly coated.
Spread the potatoes in a single layer on a baking sheet, cut side down. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy.
Once the potatoes are roasted, transfer them to a serving dish. Sprinkle with the chopped parsley and grated parmesan cheese. Serve immediately.
Tips and Notes
- Preheat the Baking Sheet: Preheat your baking sheet in the oven before adding the potatoes for an extra-crispy exterior.
- Don’t Overcrowd the Pan: Spread the potatoes in a single layer with space between them to ensure they roast rather than steam, achieving those crisp edges.
- Finish with Extra Drizzle: For an even bolder truffle flavor, add a light drizzle of fresh truffle oil just before serving.
Serving Suggestions
- Wine Pairing – A lightly oaked Chardonnay with buttery notes complements the earthy flavors of the truffle oil and the richness of the parmesan cheese.
- Pair with Steak: Serve these potatoes alongside a perfectly grilled steak for a luxurious and satisfying meal.
- Top with Sour Cream: Add a dollop of sour cream and fresh chives to make them feel like loaded baked potatoes with a gourmet twist.
- Serve with Roasted Vegetables: Complete the meal by pairing the potatoes with other roasted veggies like asparagus or Brussels sprouts for a colorful and balanced plate.
- Add to a Charcuterie Board: Include these crispy potatoes as part of a charcuterie spread with cheeses, cured meats, and dips for a unique twist on appetizers.
- Brunch Side: They work great as a side for brunch, paired with scrambled eggs, bacon, and avocado for a hearty meal. Serve this up with my lobster quiche for the perfect brunch!
Storage and Reheating Instructions
- Refrigerate: Allow the potatoes to cool completely, then store them in an airtight container in the fridge for up to 3-4 days.
- Reheat: To maintain their crispy texture, reheat the potatoes in a 400°F (200°C) oven for 10-15 minutes, or until heated through. Avoid microwaving, as this will make the potatoes soft and less crispy.
Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Roasted Truffle Potatoes Recipe with Parmesan
Equipment
- Oven
- large mixing bowl
- Baking Sheet
- Knife
- cutting board
- measuring spoons
- measuring cup
Ingredients
- 1 ½ pounds baby potatoes Yukon Gold or red, halved
- 3 tablespoons truffle oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon fresh parsley chopped
- ¼ cup grated parmesan cheese
Instructions
- Preheat your oven to 425°Fahrenheit (220°Celsius).
- In a large mixing bowl, toss the halved potatoes with truffle oil, salt, and pepper until evenly coated.
- Spread the potatoes in a single layer on a baking sheet, cut side down. Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy.
- Once the potatoes are roasted, transfer them to a serving dish. Sprinkle with the chopped parsley and grated parmesan cheese. Serve immediately.
These were the perfect addition to my date night dinner on Friday! I love the subtle truffle flavor and the potatoes were crispy on the outside and creamy on the inside.