Truffle oil & sea salt roast potatoes
Finish roasties with a drizzle of truffle oil – it provides luxurious depth and transforms a classic side into something truly special
-
Prep:20 mins
Cook:1 hrs 25 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 280
-
fat 12g
-
saturates 3g
-
carbs 37g
-
sugars 0g
-
fibre 4g
-
protein 4g
-
salt 0.42g
Ingredients
- 1.5kg Maris Piper potatoes , cut into even-sized pieces
- 2 tbsp fine semolina (optional, but adds extra crunch)
- 5 tbsp goose fat or vegetable oil
- 2-3 tsp truffle oil
- pinch of sea salt flakes
- 2-3 tbsp finely chopped parsley
Method
Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 8-10 mins until just tender on the outside. Drain, then leave to steam-dry for 5 mins. Shake the colander to rough up the edges of the potatoes. Sprinkle over the semolina, if using, and toss to coat.
Meanwhile, heat the oven to 220C/200C fan/gas 7. Pour the fat or oil into a roasting tin and put in the oven to heat up for at least 10 mins. Tip the potatoes carefully onto the tray and gently turn to coat in the hot fat. Roast for 1 hr or up to 1 hr 10 mins, turning the potatoes over halfway through, until golden and crisp. Drizzle over the truffle oil and season with sea salt flakes. Stir through the parsley.
