Rosemary Roasted Fingerling Potatoes with Truffle Salt and Parmesan | The Little Shop of Olive Oils

Rosemary Roasted Fingerling Potatoes with Truffle Salt and Parmesan

Liza MacLeod
Ingredients:
  • 1 pound of fingerling potatoes
  • 2 Tablespoon of Rosemary Olive Oil
  • 1 teaspoon of black truffle salt
  • 1/2 cup Parmesan 
  • 1 teaspoon of fresh rosemary (chopped) 
Directions: 
  1. Preheat oven to 425 F.
  2.  Cover a baking sheet with 1 tablespoon of Rosemary Olive Oil and set aside
  3. Rinse all potatoes and slice them in half
  4. Place the potatoes into a large bowl and add 1 tablespoon of Rosemary Olive Oil, making sure to cover all potatoes in the oil
  5. Place potatoes on the baking sheet and make sure there is no overlapping of potatoes (all potatoes should be laying flat on the sheet)
  6. Sprinkle the Rosemary and Black Truffle Salt over the potatoes
  7. Put in oven and bake for 20 minutes (or until potatoes are soft when fork is inserted)
  8. Take them out and sprinkle the Parmesan cheese over the potatoes
  9. Bake for another 5 minutes then serve and enjoy!

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