Roasted New Potatoes with Caramelized Onions and Truffle Oil

Roasted new potatoes recipe with caramelized onions and truffle oil. An incredibly easy way to take roasted potatoes to whole new level of deliciousness.

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Photography Credit: Elise Bauer

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

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


  • 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



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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Provencal Roasted New Potatoes here on Simply Recipes 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!

  • Abby

    Make cleanup easier by lining your baking pan with baking parchment.
    Find it locally or at

  • Marie-Clémence

    Elise, please read that article in the NYT : there is so much hype about truffle oil… It’s simply a chemical process added to olive oil. As much as I like the subbtle aroma of real black winter truffles, I can’t stand the pungency of the oil.
    This has nothing to do with truffles ! Of course, most italian company – such Urbani in Spoleto- would never tell you that.
    It’s very difficult to taste some good fresh truffles in the US, because they lose the flavor travelling. But if you ever happen to be in France in january, don’t miss the truffles markets in the Lot and Vaucluse. You will see the small baskets filled to the rim, and all your clothes will smell truffle. Just make an omelette with what you buy at the market, and you will know what real truffle is.

    Note from Elise: I’ve read the article, many of them actually. I don’t mind the truffle oil myself, and I’ve seen it sold where the truffle itself is actually in the oil, so it really depends on what truffle oil you’re buying. I also use truffle salt, which has real ground up truffle in it; this can easily be substituted in this recipe.

  • melissa

    I just made these as part of my vday dinner this weekend. The oil was amazing and added something so special to an already pretty fancy meal. Thanks!

  • Elise

    A few more thoughts on truffle oil given that Ruth Reichl recently lambasted it as an abomination on Gourmet’s website.

    There are only so many places in the world that grow truffles. Our population is growing, becoming wealthier, and the demand for truffles keeps increasing more and more, whilst the supply appears to be actually diminishing. That means that some truffles, white truffles for example, are costing upwards of $4000 a pound.

    If vanilla extract cost even $100 a bottle, I rather doubt that we would have an issue about using imitation vanilla. Nor would I expect that if confronted with the issue “the real stuff is too expensive” would people advise those who couldn’t afford vanilla extract to go without, or to use almond extract instead.

    Truffle salt, made with specks from real truffles mixed up with table salt, is a great alternative to truffle oil. I use truffle salt almost every day. But frankly I’m annoyed by what I consider food elitism masquerading as political-correctness regarding the use of truffle oil.

    So, if you like your truffle oil, for goodness sakes, use it! Proudly. Take the money you are saving by not splurging on that $4000/lb truffle and put it toward retirement. ;-)

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Roasted New Potatoes with Caramelized Onions and Truffle Oil