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.