Description
A delightful twist on a classic dish, these fingerling potatoes are roasted to perfection and enhanced with the earthy richness of truffles and savory parmesan.
Ingredients
Scale
- 1 ½ pounds (680 grams) fingerling potatoes, cut in half lengthwise
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon truffle oil (preferably white)
- Sprinkle of truffle salt
- Finely grated parmesan, to taste
- 1 tablespoon finely chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Preheat oven to 425°F (220°C).
- Place the halved fingerling potatoes on a baking sheet and drizzle over the avocado oil, salt, and pepper. Toss together until evenly coated.
- Spread the potatoes out in a single layer on the baking sheet with the cut side facing down.
- Bake until the fingerling potatoes are tender on the inside with a golden, crispy bottom, about 30-35 minutes.
- Immediately drizzle over the truffle oil and a sprinkle of truffle salt to taste.
- Give the roasted potatoes a gentle toss and transfer to a serving bowl.
- Sprinkle over the parmesan, chopped parsley, and lemon zest.
- Serve immediately. Enjoy!
Notes
Ensure not to crowd the pan while roasting to achieve maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 15mg