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Roasted Baby Dutch Yellow tm Potatoes with Truffle Oil
By Tom Fraker


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


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.


I like to add slivers of fresh garlic to the potatoes prior to roasting.