These Truffle Potatoes are the perfect combination of crispy, golden-brown edges and an indulgent, earthy flavor. If you’ve ever enjoyed truffle French fries at a restaurant, you’ll love this healthier twist made with roasted potatoes. The addition of truffle oil, truffle salt, and garlic makes this dish irresistible, whether served as a side for dinner or a star at your next gathering.
Why You’ll Love This Truffle Potatoes Recipe
I’ve eaten my fair share of truffle fries over the years, and while I adore their rich earthy flavor, they aren’t the healthiest option. Enter these crispy potatoes, roasted to perfection with a simple mix of truffle oil, garlic, and optional parmesan cheese.
Not only are they lighter, but they’re also so easy to make. If you’ve never cooked with truffle oil or truffle butter, you’ll be surprised by how much flavor a little bit can add!
Truff is a brand of truffle oil that I like to use and is natural. “Naturally flavored” truffle oil is less expensive and also pretty easy to find. For an extra punch, I like to add truffle salt, which is also great sprinkled on popcorn or roasted veggies. Feel free to experiment with different oils, salts, and potatoes—this recipe works well with everything from baby potatoes to red potatoes. Serve these garlic truffle potatoes with grilled steak and a green salad for a hearty, comforting meal.
Ingredients You’ll Need
- Yukon Gold potatoes: These are perfect for roasting because they have a creamy interior and crisp up beautifully in the oven. You can also use baby potatoes or red potatoes for variety.
- Olive oil: Helps the potatoes roast evenly and achieve that golden crisp.
- Truffle salt or sea salt: Adds an extra layer of earthy flavor. Truffle salt is a must if you want maximum truffle flavor.
- Garlic powder and fresh garlic: A combination of both ensures garlic flavor in every bite without burning during roasting.
- White truffle oil or black truffle oil: Choose your favorite-white truffles tend to have a more delicate flavor, while black truffles are richer and more robust.
- Parmesan cheese (optional): Adds a savory, nutty flavor to complement the truffle and garlic.
- Fresh parsley: For a pop of color and freshness.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-By-Step Instructions
Step 1: Cut the Yukon Golds into evenly sized 2-inch pieces. Soak them in a large bowl of cold water for 15-20 minutes to remove excess starch. Drain potatoes and pat dry thoroughly.
Step 2: Toss the potatoes in a large mixing bowl with olive oil, garlic powder, and truffle salt (or sea salt). Spread them on a parchment-lined baking sheet in a single layer. Roast at 400°F for 30 minutes, flipping them halfway through for even cooking.
Step 3: Toss the potatoes on the baking sheet and then turn the oven up to 425°F and roast for an additional 10 minutes until golden and crisp.
Step 4: Remove the potatoes from the oven and drizzle with the truffle oil. Add the minced garlic and parmesan cheese if using. Roast for another 4-5 minutes until the garlic is fragrant and the cheese melts. Watch carefully to avoid burning.
Step 5: Taste for seasoning and garnish with fresh parsley, an extra drizzle of truffle oil, or a sprinkle of truffle salt as desired. Serve hot.
Expert Tips
- Make sure to soak the potatoes. This step removes excess starch and ensures crispy edges.
- Spread the potatoes in a single layer for even roasting. Overcrowding will lead to steaming instead of crisping.
- High-quality oils made with natural flavors or infused with actual truffles provide the best results.
- For a simple twist on these roasted potatoes, try adding a sprinkle of smoked paprika for a touch of warmth or a hint of lemon zest for a bright, zesty flavor.
- Use the bottom of a glass to flatten the potatoes and create crispy smashed potatoes before the final roast for a twist on texture.
Serving Tips
These truffle potatoes are a perfect side dish for roasted chicken, steak, or fish. For a casual gathering, serve them with aioli or a simple truffle mayonnaise for dipping. If you’re planning a brunch menu, pair them with a frittata or scrambled eggs. You can even enjoy them on their own as a snack—just add a drizzle of sea salt butter for extra indulgence.
Storage Tips
Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F for 10-15 minutes to restore their crispiness. Avoid reheating the potatoes in the microwave as it will make them soggy.
These potatoes also freeze well—just place them in a freezer-safe bag after the initial roast and reheat them at 400°F until crispy.
Recipe FAQs
Black truffle oil has a richer, more robust flavor, while white truffle oil is lighter and more delicate. Both work beautifully in this recipe.
Soaking removes excess starch, ensuring crispy edges. It’s a small step that goes a long way in achieving perfect results.
Yes! Simply omit the parmesan cheese and ensure your truffle oil is vegan-friendly.
Yukon Golds are my favorite because of their creamy texture, but baby potatoes and red potatoes also work well.
While fresh potatoes yield the best texture, you can use frozen potatoes if they’re thawed and dried thoroughly.
More Tasty Potato Recipes
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Crispy Roasted Truffle Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes
- 4 Tablespoons olive oil
- 1 teaspoon truffle salt, for extra truffle flavor or sea salt
- 2 teaspoons garlic powder
- 2 Tablespoons truffle oil, the truffle oil with natural flavors is stronger than oil infused with actual truffles
- 4 cloves garlic, minced
- Optional: ⅓ cup parmesan cheese, grated
- Finely chopped flat-leaf parsley for garnish, don’t overthink the measurement – just eyeball it
Instructions
- Cut the potatoes into 2-inch pieces. Soak in ice water for 15 minutes. Dry thoroughly.
- Preheat the oven to 400 degrees F and line a baking sheet with unbleached parchment paper.
- Place potatoes in a bowl and toss with olive oil, salt, and garlic powder.
- Transfer the potatoes to the prepared baking sheet and cook for 30 minutes, tossing half way through at 15 minutes.
- Raise oven temperature to 425 degrees F and cook for 10 more minutes. Toss in the sheet pan beforehand ensuring the potatoes are crispy all around.
- Take potatoes out of the oven and drizzle with truffle oil, minced garlic, and desired amount of parmesan cheese. Return the pan to the oven and roast for another 4-5 minutes or until golden, crisp and fragrant. Do not let the garlic burn!
- Taste for seasoning and garnish with parsley, extra truffle oil, truffle salt if needed and serve.
Notes
- Make sure to soak the potatoes. This step removes excess starch and ensures crispy edges.
- Spread the potatoes in a single layer for even roasting. Overcrowding will lead to steaming instead of crisping.
- High-quality oils made with natural flavors or infused with actual truffles provide the best results.
- For a simple twist on these roasted potatoes, try adding a sprinkle of smoked paprika for a touch of warmth or a hint of lemon zest for a bright, zesty flavor.
- Use the bottom of a glass to flatten the potatoes and create crispy smashed potatoes before the final roast for a twist on texture.
- Store leftover potatoes in an airtight container in the fridge for up to 3 days. Reheat them in the oven at 375°F for 10-15 minutes to restore their crispiness. Avoid reheating the potatoes in the microwave as it will make them soggy.
- These potatoes also freeze well—just place them in a freezer-safe bag after the initial roast and reheat them at 400°F until crispy.
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