Crispy on the outside and soft on the inside, these potatoes are enhanced by the aroma of truffle for a simple yet irresistible side dish.
Ingredients (6 servings)
- 1.5 kg potatoes
- 4 tablespoons extra virgin olive oil
- 50 g Parmesan cheese
- Naturcibus black truffle extra virgin olive oil seasoning
- Salt, pepper to taste
Method
Peel the potatoes, cut them into pieces, and transfer them to a large pot with cold water. Bring to a boil and cook for about 20–25 minutes, until tender but still firm. Drain carefully.
Preheat the oven to 220°C and pour the extra virgin olive oil into a large baking tray. Arrange the potatoes, season with salt and pepper, and mix to distribute evenly.
Bake for about 45 minutes, turning the potatoes every 15 minutes, until golden and crispy.
Once ready, transfer the potatoes to a serving dish, sprinkle with grated Parmesan cheese, and finish with a drizzle of black truffle oil. Serve hot.
