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.

  • 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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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

  • 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. ;-)

  • 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!

  • 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.

    http://www.nytimes.com/2007/05/16/dining/16truf.html

    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.

  • Abby

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

  • Sondra

    For a decadent addition to a pot of homemade potato soup stir in a dash of truffle oil once thoroughly cooked. YUM!!! Thanks again, Elise!

  • Amy

    Trader Joes has a decent sized bottle of truffle oil for $9, both white and black varieties. Potatoes and truffles is a truly wonderful combination.

  • basia

    Few months ago in the New York Times’ article “Hocus-Pocus, and a Beaker of Truffles”, Daniel Patterson raised the issue of chemically enhanced truffle oils, stating that most of commercial truffle oils contain 2,4-dithiapentane exclusively or as an addition to truffles.
    http://www.nytimes.com/2007/05/16/dining/16truf.html

  • radish

    I read the same article as Deb, and had to use up my remnants of oil with sadness. I hadn’t any idea about truffle salt, but it’ll be a nice addition to the spices and seasonings. As for potatoes and caramelized onions, I could eat that every day – I think the Russian in me has a natural affinity for the spud!

  • Mercedes

    I agree truffle oil is wonderful.
    We make truffle roasted chicken:
    You rub a chicken all over with good amount of truffle oil, then wrap in pastic wrap and refrigerate for 24 hours. Unwrap, rub with more truffle oil, place in a dutch oven. Roast for the first half hour covered (to lock in the truffle scent), then remaining half hour uncovered, so the skin browns. Amazing.

  • Jon

    Wendy, Elise has a place to purchase the salt and the oil under the links section below the recipe.

  • Sue

    What is the difference in Black Truffle Oil and White Truffle Oil? Is there much difference in taste? Are they interchangeable?

  • jonathan

    Ahhhhhh……..the heady aroma of truffle oil. Equally delicious drizzled over white beans.

    For an easy appetizer, try a white bruschetta. Toast some sliced peasant bread as you would for any bruschetta (baguette style, or cut slices in half if a larger loaf). Once toasted, rub each slice with a split garlic clove, drizzle lightly with the truffle oil, a little salt and pepper, and….voila. Garlic bread for grown-ups.

  • Wendy

    Deb – where do you buy your truffle salt?

  • deb

    Oh wow, these look tasty. I can smell them from here!

    Ever since I read a few years ago that truffle oil was chemically produced, not that it makes it any less tasty, I have fixated instead on truffle salt. Even pricier (I paid $20 for 3.5 ounces, but that price now seems to be $30), I have had the same jar for almost two years and barely made a dent in it. It has actual flecks of black truffle in it, so the flavor/scent profile is unbelievably strong. It’s limited to things that you’d put salt on, of course, but in our kitchen, that’s pretty much everything.

    I will try your potatoes with it tonight!

  • 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

  • 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….