New Age Potatoes
with white truffle oil, parmesan cheese, & garlic
Add a little zing of elegance to the everyday red potato by creating these accordion-style roasted spuds that are easy to make with a luxurious taste. White truffle oil is awesome. It has a rich, sumptuous, almost sensual flavor and earthly aroma that is a quick and easy way to give almost anything a better taste (be careful because not everything tastes good with it).
I know that there are a lot of people out there who are over the white truffle oil fad and curse it day in and out. I mean Gordon Ramsey claims that it is, “One of the most pungent, ridiculous ingredients ever known to a chef (Los Angeles Times: Daily Dish, 2011).” Luckily for me, I am not a chef (ha!) and happen to think it tastes and smells delicious and use it anytime I deem necessary.
Garlic, Parmesan cheese, and white truffle oil go hand in hand. They are three flavors that definitely marry well together, especially with this potato dish. So when in the mood for some meat and potatoes, go for it and use that pungent and ridiculous white truffle oil bottle that you have sitting on your pantry shelf. You sure won’t be sorry because I never am!
Ingredients: Yields 4-5 servings
- 12 Red Potatoes, scrubbed
- 2 tbsp. White Truffle Oil
- 2 tbsp. Parmesan Cheese, finely grated
- 1 ½ tsp. Garlic Powder
- 1 tsp. Kosher Salt
- 1 tsp. Pepper
- Finely chopped Parsley for garnish
Directions:
- Preheat oven to 400 degrees F.
- Wash and dry potatoes (leave the skin on). Cut slices in the potatoes stopping halfway through the middle of each. In a bowl mix together the potatoes, oil, salt, pepper, and garlic powder.
- Place on baking tray and bake in the oven for 1 hour. The potatoes should be golden brown and the slices should be separated from baking.
- When potatoes are finish sprinkle with the Parmesan cheese and parsley.
- Serve!