Truffle is so on trend right now. I have truffle oil and truffle salt in my spice cabinet, but I definitely do not use these to their full potential. I have been trying to change that by adding to grilled artichokes, alfredo sauce, and now delicious potatoes. I have found that golden potatoes pair delightfully with truffle.

Truffle Rosemary Roasted Potatoes

• Yukon Gold Potatoes (1-2 pounds)
• 1 tablespoon olive oil
• 1 teaspoon truffle oil
• 1/4 cup parmesan cheese (grated)
• 1 tablespoon fresh rosemary (chopped)
• 1 teaspoon black pepper
• 1 teaspoon sea salt
• 1 teaspoon truffle salt

Note: If you only have truffle salt and not oil, you can just add a bit more olive oil and less sea salt while going heavier on the truffle salt. Conversely, if you have truffle oil and no truffle salt, just add more sea salt and a bit more truffle oil when you add the parmesan.

Pre-heat oven to 400. Slice potatoes into halves or quarters, depending on size. Toss potatoes with olive oil, salt, pepper, and rosemary. Toss on a baking sheet, making sure not to crowd them. If you crowd them and they are touching, they will steam more instead of roasting.

Roast for about 15 minutes, then take a spatula and rake them into a pile on the sheet. Toss with the truffle oil. Spread back out, turning non browned sides down, and roast another 10-15 minutes. Remove from oven and rake them towards the center of the sheet, toss with truffle salt and top with parmesan. You can then leave them close together for the last stint in the oven.

Put back in the oven until the parmesan is nice and melted and a bit toasted. Serve and enjoy!