I love French fries. Since I try to avoid eating them, I typically only eat them if I know they’re going to be really good. I also love things made with truffles. So when I see truffle French fries on a menu, it’s pretty hard to turn down this winning combination.
I recently ordered them and was disappointed as they were too salty and barely had any truffle taste. I realized that the truffle flavoring was coming from truffle salt rather than truffle oil. In order to satisfy this craving, I decided it was best to make something at home and so I adapted my Roasted Potatoes with Rosemary recipe.
I used Red-Gold potatoes – they have red skins and yellow flesh – from B & H Organic Produce in Morgantown, PA (picked up at the Growing Roots Farmers Market in Malvern, PA). Any low-starch/high-moisture potato will due such as Yukon Gold or Dutch Yellow. The key to these potatoes being so good is that you cook them twice – first they’re boiled so that when they go into the oven they are mostly cooked. Then they are roasted for 45 minutes to transform them into the perfect potato bite – soft on the inside and crispy on the outside.
Once out of the oven, I drizzled each layer in black truffle oil and freshly grated Grana Padano cheese (think layering like nachos). A little truffle oil goes a long way, so I’d recommend drizzling them with about a teaspoon to start and taste one (or two!) before adding any more. White truffle oil works fine, too. For the cheese, I selected Grana Padano as it is a tad milder than Parmigiano-Reggiano and I wanted the truffle flavor to shine through. But really any good grated Italian cheese will do. Just be sure you use freshly grated cheese. I like to use a microplane as the cheese is nice and fluffy.
Yes – this was a winning combination and was the perfect addition to our surf and turf meal (sous vide lobster tails and grilled ribeye). These are so tasty, you may want to make extra.
| Truffle Roasted Potatoes | | Print |
- 2 pounds potatoes (such as Red Gold, Yukon Gold or Dutch Yellow), skins on
- 2 tablespoons good quality extra virgin olive oil
- Flaky sea salt (such as Maldon)
- Freshly ground black pepper
- 1 to 2 teaspoons truffle oil (black or white)
- 2 ounces Grana Padano cheese, grated (or other Italian grating cheese)
- Cut into uniform cubes (do not peel them). Place in a large pot (4 to 5 quarts) and cover with cold water. Cover and bring to boil on high heat. Partially remove lid and turn down to medium heat and cook until potatoes are cooked through and just barely break apart when “cut” with a fork – about 20 to 30 minutes. Drain potatoes in a colander and let sit for 10 minutes so they cool and lose their excess moisture.
- While the potatoes are drying, preheat oven to 425°F.
- Add olive oil to your baking pan (one large or two smaller ones) and preheat in warm oven for a few minutes. (This makes it easier to coat the potatoes.) Remove pan from oven, toss potatoes with olive oil, sea salt and pepper. Roast potatoes, turning and shaking the pan every 15 minutes for a total of about 45 minutes. They should be cooked through and crispy.
- Transfer to a one layer of potatoes to a platter and drizzle with truffle oil and a few more flakes of sea salt. Grate cheese on top of potatoes. Repeat until all the potatoes are covered. (Think layering like nachos.)
- Serve immediately.
* Not quite ready to serve the potatoes? Leave them in the oven with the heat turned off.
* Recipe can be doubled.
I often roast potatoes but have never tried boiling them before roasting. What a game changer! So crispy and even more delicious with the truffle oil.
Susie – I’m so glad you liked them! I agree that it is a game changer and well worth the additional effort.