Crispy Parmesan Truffle Potatoes
Crispy Parmesan Truffle Potatoes
Course: Side Dish
Ingredients:
2 lbs (about 900g) baby potatoes, washed and quartered
1/2 cup grated Parmesan cheese
4 tablespoons truffle oil
Truffle salt and black pepper to taste
Cooking spray (optional, for extra crispiness)
Fresh parsley, chopped (for garnish)
Instructions:
Preheat your oven to 425°F (220°C).
Wash and quarter the baby potatoes. Leave the skin on for extra crispiness and flavor.
Place the quartered potatoes in a pot of salted water and bring to a boil.
Boil for about 5 minutes or until the potatoes are just fork-tender.
Drain the potatoes and let them sit for a few minutes to dry.
In a large bowl, toss the parboiled potatoes with truffle oil, and grated Parmesan cheese.
Season with truffle salt and black pepper to taste.
Line a baking sheet with parchment paper or foil.
Arrange the seasoned potatoes in a single layer on the baking sheet.
Bake in the preheated oven for 30-40 minutes or until the potatoes are golden brown and crispy.
If you want extra crispiness, you can give the potatoes a light spray with cooking spray halfway through the baking time.
Once the potatoes are crispy and cooked to your liking, remove them from the oven.
Garnish with chopped fresh parsley and serve hot as a side dish or snack.
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