My grandparents gave me about 3 pounds of beautiful new potatoes from their garden. They are so crisp, golden, and inviting. The thin skin is one of the best parts of the potatoes and should NEVER be removed. When I was cutting them into chunks, they were so crisp it sounded like I was slicing apples.
I wanted a simple way to prepare these potatoes that would be just as special as they are. The truffle oil is a nice background, strong support flavor. MMMMM!!!!
Roasted New Potatoes with Caramelized Onions and Truffle Oil
- 1 pound small, new potatoes, scrubbed, quartered
- 1 large yellow onion, peeled, thinly sliced
- 3 Tbsp olive oil
- Kosher salt and freshly ground black pepper
- 1 tsp truffle oil
Preheat oven to 400°F. Place onions and potatoes in a glass 9×13 baking dish. Pour olive oil over the twoand toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through. Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat. Serves 4.
AnnaShortcakes 
Really good recipe Anna!
Thanks! It was lovely. As you know so well, when you have such quality ingredients, you have to be careful to compliment, not overwhelm them. I think that this recipe does just that. Maybe you can enjoy some new potatoes in your new house 🙂
Truffle oil is quite the elixir. This looks wonderful.
Elixir of the gods, indeed.
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