Roasted Potatoes with Truffle Oil

I like roasted potatoes because they are simple. I like roasted potatoes because they make the perfect side dish to many different meals. And I like roasted potatoes, because well I am a huge fan of just about any kind of potato. Because I am such a fan, I find myself looking for different ways to enjoy them. Take these for instance. First the potatoes are boiled until they are fork tender, then they are roasted so the skin gets crispy. Then the tender potatoes are tossed with a simple combination of salt, pepper and garlic powder. But that is not what makes these special, what makes these potatoes special is a little drizzle of truffle oil.

I picked up a bottle of truffle oil when we were in Italy. It was a little on the expensive side, but considering how expensive actual truffles are its not too much. And once you do buy a bottle, you’ll find that a little goes a long way. I’ve added it here and there to dishes for the past several months and have even made Truffle Aioli a few times and I still have quite a bit in my bottle. So much like the truffle salt that I used here and here, truffle oil is definitely worth the cost. You can find it in specialty stores, gourmet food stores, online and I’ve also seen it in my local grocery store where its about $15 for 8 ounces.

Roasted Potatoes with Truffle Oil Recipe

Serves 4 Prep Time: Cook Time:


  • 1 pound baby red potatoes, scrubbed clean
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fresh cracked black pepper
  • 2 teaspoons olive oil
  • white truffle oil, about 1/2 - 1 teaspoon



Preheat oven to 400 degrees. Spray a baking sheet with non stick spray set aside.


Place potatoes in a large pot of boiling water. Bring to a boil and cook potatoes until fork tender. Drain.


Lay potatoes in a single layer on the baking sheet. Bake for 20 minutes, shaking the baking sheet halfway through. Turn on the broiler and broil for 5 - 7 minutes or until the skin starts to crisp slightly.


In a bowl whisk together salt, garlic powder, pepper and olive oil. Transfer hot potatoes to seasoning mixture. Toss to coat. Drizzle with truffle oil.





Leave a Comment

  • Reply
    May 2, 2010 at 10:56 am

    This was WONDERFUL!! I just made it for dinner tonight exactly as described in the recipe and it was a HUGE success! Boyfriend and boyfriend’s brother loved it. The subtle hint of trufle is DELISH! Thank you Italy for your delicious food. And thank you Des for the recipe. This is definately going on the list of regular sides at our dinner table.

  • Reply
    Ed Schenk
    February 16, 2010 at 9:08 am

    I love Truffle oil. Just a couple of drops makes the dish.
    I did Sirloin Steak on a crisp potato cake with a drizzle of truffle oil on Valentine day. Ambrosia!

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