To accompany the last post of perfect roasted chicken, I almost always make these truffle roasted potatoes. While I LOVE mashed potatoes (we’re not talking Hungry Jack style here people, real mashed potatoes made with perfectly buttery boiled potatoes + butter + whole milk), my waistline doesn’t always. Solution? Tenderly boiled baby potatoes tossed gently with truffle salt and truffle oil.
The beauty of using something with as much flavor as truffle is that you don’t need to you as much, hence your waistline saver! I hope you enjoy this recipe as much as I do, we end up making these on an almost weekly basis in our household and I hope it becomes a staple in yours as well!
- 1 ½ pounds baby yellow or red skinned potatoes
- 2 T. unsalted butter
- 1 T. truffle oil*
- truffle salt to taste*
*if you have the option b/w white and black truffle oil, opt for the superior white.
Fill a 3-4 qt. saucepan with water and add scrubbed potatoes (yes-start the potatoes in COLD water!). Bring water up to a boil, turn down to a simmer and place the lid on top. Cook until a knife slips through a potato like a hot knife through butter. Pour into colander and then put potatoes back in pan.
Add the butter and truffle oil, place the lid back on the pan and-using a towel to save your fingers-shake the potatoes against the pan to gently get them coated with the butter-truffle mixture and soften the outside slightly. Add the truffle salt to taste and try not to eat them all before you serve your guests!!