Name: Rosemary Roasted Potatoes with Truffle Oil and Parmesan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 1 1/2 lbs baby dutch yellow potatoes, cut into 1-2 inch pieces; 3 T olive oil; 5 large cloves garlic, minced (about 2 T); 2 T fresh rosemary, stem removed and minced; 1 tsp salt, more to taste; cracked pepper, to taste; 2 tsp truffle oil, for serving; 1/4 c grated parmesan, for serving

Rosemary Roasted Potatoes with Truffle Oil and Parmesan

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Author: Lindsay Cola (Tippens)
Prep Time: 15
Cook Time: 45
Total Time: 1 hour
Yield: 4 1x

Ingredients

1 1/2 lbs baby dutch yellow potatoes, cut into 1–2 inch pieces
3 T olive oil
5 large cloves garlic, minced (about 2 T)
2 T fresh rosemary, stem removed and minced
1 tsp salt, more to taste
cracked pepper, to taste
2 tsp truffle oil, for serving
1/4 c grated parmesan, for serving

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Instructions

Preheat oven to 425 degrees and line rimmed baking sheet with parchment paper.
Arrange potatoes onto sheet pan, and drizzle with olive oil, salt, pepper, garlic, and rosemary. Toss to combine so that all potatoes are coated.
Roast for 30-40 minutes, until golden and crispy, tossing halfway.
Remove from oven, and transfer to serving bowl. Toss potatoes with truffle oil and parmesan. Serve warm. Enjoy!!!

Find it online: https://www.tippsinthekitch.com/rosemary-roasted-potatoes-with-truffle-oil-and-parmesan/