Crisp Potatoes with Truffle Oil & Fleur de Sel

Golden, crisp-edged potatoes finished with fragrant truffle oil, flaky sea salt and fresh herbs.

There is something wonderfully luxurious about a perfectly crisp potato—especially when the ingredient list is beautifully simple.

These begin with a quick parboil, which gives them their tender centers and those wonderfully rough edges that become golden and crisp in the oven. A little olive oil and thyme are all they need before roasting. The truffle oil comes at the very end, along with fleur de sel and fresh parsley.

Inspired by the White Truffle Extra Virgin Olive Oil from Flamingo Estate, I wanted to create a simple dish that would showcase the “Truffle flavor that makes something very simple taste suddenly remarkable”. This recipe does just that. No artificial truffle oil here, only authentic truffle oil will do.

It’s exactly the kind of recipe I love for autumn: simple enough for an ordinary evening, but special enough to make dinner feel like an occasion.

Elevated doesn’t have to mean complicated.

Print Recipe

5 from 1 vote

Crisp Potatoes with Truffle Oil & Fleur de Sel

Golden roasted potatoes finished with fragrant truffle oil, flaky sea salt and fresh herbs.

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: dinner, Side Dish

Cuisine: French

Keyword: autumn, decadent, vegetarian

Servings: 4

Calories: 190kcal

Ingredients

• 1½ lbs  baby Yukon Gold or small yellow potatoes
• 1½ tbsp extra-virgin olive oil
• ½ tsp dried thyme
• ¼ tsp freshly ground black pepper
• 1-2 tsp truffle oil preferably Flamingo Estate, Truff is also good
• fleur de sel, to taste sel d'antibes * see note
• 2 tbsp finely chopped fresh parsley

Instructions

• Cut the potatoes into halves or bite-size pieces and place them in a saucepan of cold, well-salted water. Bring to a boil and cook for about 7–8 minutes, until the potatoes are beginning to become tender but still hold their shape.

  Drain well and allow them to steam-dry in the colander for 2–3 minutes. Give the colander a gentle shake to rough up the edges of the potatoes—those little uneven edges will become especially crisp in the oven.

  Heat the oven to 425°F / 220°C.

  Toss the potatoes with the olive oil, garlic powder, thyme and black pepper. Arrange them cut-side down on a large baking sheet, leaving a little space between each one.

  Roast for 30–35 minutes, turning once, until deeply golden and crisp.

  While still hot, drizzle lightly with truffle oil and finish with fleur de sel and fresh parsley. Serve immediately.

Notes

Little Kitchen Note For exceptionally crisp potatoes, you can add about ½ teaspoon baking soda to the cooking water. It helps break down the exterior of the potatoes slightly, creating even more of those craggy, crisp edges when roasted.Tip text

Make It Ahead

The potatoes can be roasted earlier in the day and refrigerated. Roast them until golden but just shy of their final crispness, cool, then refrigerate.

Just before dinner, spread them on a baking sheet and reheat at 425°F for 10–15 minutes, until piping hot and crisp again.

Wait until after reheating to add the truffle oil, fleur de sel and parsley. That keeps the truffle aroma fresh and the potatoes beautifully crisp.

I also used a sprinkle of Sel d’Antibes from La Boite. Highly recommended.

À venir sur le blog…
This little autumn luxury will be making an appearance in my October menu—a week of simple, elegant meals inspired by the season. 🍂