Roasted New Potatoes with Caramelized Onions and Truffle Oil

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Perfume makers should give up on chasing pheromones and start trying to mimic the scent of truffles instead, the aroma is so irresistible.

Have you ever used truffle oil in your cooking? I think I have a new best friend in the kitchen. I don’t want roasted potatoes any other way than tossed with a bit of truffle oil.

Yes it is expensive, $12 or more for a little 3 ounce bottle. (Found my bottle at Whole Foods.) But you don’t need much; the amount of truffle oil required for this recipe will cost you anywhere from 25 to 50 cents. Small price to pay to see everyone’s eyes light up with delight as they take their first bite.

Truffle oil is especially good with potatoes as the starchy potatoes just soak up the truffle flavor from the oil. These are just basic roasted new potatoes and onions, easy to make, hard to mess up, but they taste out of this world with a few drops of truffle oil.

Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe

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  • Prep time: 10 minutes
  • Cook time: 40 minutes
  • Yield: Serves 4

Ingredients

  • 1 pound small, new potatoes, scrubbed, quartered
  • 1 large yellow onion, peeled, thinly sliced
  • 3 Tbsp olive oil
  • Kosher salt and freshly ground black pepper
  • Several shakes of white truffle oil, about 1/2 teaspoon

 

Method

1 Preheat oven to 400°F.

2 Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan.

3 Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.

4 Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.

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Links:

Provencal Roasted New Potatoes here on Simply Recipes

Amazon.com has a variety of truffle oil for sale

Italian truffle salt from Fungus AmongUs

The Truffle Don - Pim of Chez Pim's hilarious account of buying truffles in Monaco

Got truffles? Make your own truffle oil from Chowhound

Parsnip chips with truffle oil and Parmesan from The Culinary Chase

 

Showing 4 of 21 Comments

  • Angel Peterson

    I tried this dish last night with black truffle oil and my family and I loved it! Thank you for the recipe!

  • Stacey P

    I have made these 3 times in the past month! SO GOOD! I add a little garlic (because I’m not a big potato fan and the garlic helps) but I am a HUGE truffle oil fan and these are delicious! I also roast them a little longer than recommended but I have doubled or tripled the batch each time so the longer roasting time can probably be attributed to that! Thanks for the wonderful recipe, Elise!

  • gwen

    Delicious! simple and easy to make. I forgot the truffle oil, but they were delicious without it. I kept them in the oven about 20 minutes longer at 300 degrees to cook them a little more and keep them warm while I was cooking other things… they were perfect.

  • Jessica

    I made this tonight for a dinner club (I was in charge of the side dish). Turned out beautifully – though I substituted yukon gold (my favorite) for new potatoes and sprinkled shaved parmesan cheese on top afterwards with the truffle oil – tasty!

    After the 40 min, I separated most of the onions from the potatoes and put them back in the oven for an additional 10 min to carmelize and to get that lovely brown color.

  • Andrea

    Quick question regarding substituting truffle salt for the oil…would you then not salt the potatoes before roasting or would you just use less salt since you will be adding the truffle salt?

    I would use less salt before roasting. ~Elise

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