- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 1 pound Baby Dutch Yellow® Potatoes (DYP's), halved
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 teaspoon Sea Salt
- 1/4 teaspoon Fresh Ground Pepper
- 1 tablespoon White Truffle Oil
Directions
Preheat oven to 425ºF.
In a bowl, toss the DYP's with the olive oil, salt and pepper. Transfer to a sheet pan and place in the oven. Cook until golden brown and fork tender, about 10 minutes. Toss with the truffle oil and serve.
Note:
I like to add slivers of fresh garlic to the potatoes prior to roasting.
Reviews
-
- Roasted Baby Dutch Yellow tm Potatoes with Truffle Oil
- HonnyBrown
- Mar 21, 2009
- Simple and DELICIOUS! Adding the truffle oil after the potatoes have baked gives a beautiful and appetizing aroma to the dish. If you don't have truffle oil available, any fragrant oil will work.
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