Sunday, November 22, 2009
Thanksgiving Sides :: Roasted Truffled Fingerling Potatoes
If you're looking for an alternative to the traditional mash, these truffled potatoes might be just the thing. Simple & good but still so very indulgent.
2 lbs ½ inch thick fingerling potato (we used purple peruvian, red, and yukon gold) rounds
1 tbsp olive oil
Salt + pepper
Coarse sea salt
Preheat oven to 450. Toss potato rounds in olive oil and salt and pepper to taste. Bake for 20 minutes, until potatoes pierce easily. Lightly drizzle with truffle oil and top with coarse sea salt