Roasted New Potatoes with Caramelized Onions and Truffle Oil

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

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

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

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Links: 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
Truffle tagliolini with chanterelles from Seattle Bon Vivant
Truffled Gruyere Risotto from Habeas Brulee

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Showing 4 of 37 Comments

  • Katie

    I love truffle oil! I use a drizzle to finish off omelets, not breakfast omelets, but lunch or first course, esp. goat cheese or avocado.
    Now I have to try roasting potatoes in it, yum!
    You could always just dab a bit behind the ears….

  • Ashwin

    I must try this recipe! At 5:00 a.m. my mouth is watering…

  • rebecca

    It didn’t take much . . . but you’ve convinced me. I need to try truffle oil. And soon!

    This recipe looks amazing.

  • The Culinary Chase

    Thanks Elise for mentioning my blog on parsnips chips with truffle oil! I love roasted potatoes & now, thanks to your recipe, will add truffle oil next time!
    Cheers! Heather

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