Truffle Oil & Sea Salt Roast Potatoes Recipe

Introduction

These truffle oil and sea salt roast potatoes offer a luxurious twist on a classic favorite. Crispy on the outside and fluffy inside, they are enhanced with fragrant truffle oil and a sprinkle of sea salt flakes. Perfect for elevating any meal with minimal effort.

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

Instructions

1. Step 1: Place the potatoes in a large pan of cold salted water and bring to the boil. Simmer for 8-10 minutes until just tender on the outside. Drain the potatoes and leave them to steam-dry for 5 minutes.
2. Step 2: Shake the colander gently to roughen the edges of the potatoes. Sprinkle over the semolina if using, and toss to coat evenly.
3. Step 3: Preheat the oven to 220°C (200°C fan) or gas mark 7. Pour the goose fat or vegetable oil into a roasting tin and heat in the oven for at least 10 minutes until very hot.
4. Step 4: Carefully tip the potatoes into the hot fat and gently turn them to coat thoroughly. Roast for 1 hour to 1 hour 10 minutes, turning the potatoes over halfway through, until golden and crisp.
5. Step 5: Remove the potatoes from the oven and drizzle with truffle oil. Season with sea salt flakes, then stir through the chopped parsley before serving.

Tips & Variations

• For extra crunch, don’t skip the semolina—it creates a wonderful crispy coating.
• If you prefer, substitute goose fat with a high-quality vegetable oil for a vegetarian option.
• Adjust the amount of truffle oil to taste—start with a smaller amount and add more if desired to avoid overpowering the potatoes.
• Fresh rosemary or thyme can be added along with parsley for an herbal twist.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in a hot oven or under a grill to restore their crispiness. Avoid microwaving as this can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes for this recipe?

Maris Piper potatoes are ideal for roasting due to their fluffy texture, but you can use other starchy potatoes like King Edward. Avoid waxy varieties as they don’t crisp up as well.

Is truffle oil necessary for the recipe?

Truffle oil adds a distinctive earthy flavor that elevates the dish, but if you don’t have it, the potatoes will still be delicious with just the sea salt flakes and parsley. Consider adding a bit of garlic or herbs as a substitute flavor.

Truffle Oil & Sea Salt Roast Potatoes Recipe

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★★★★★

4.7 from 69 reviews

• Author: Ethan
• Total Time: 1 hour 25 minutes
• Yield: 4–6 servings 1x

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Description

Crispy roast potatoes infused with truffle oil and sea salt flakes, offering a luxurious twist on a classic side dish. These golden potatoes are roasted to perfection in goose fat or vegetable oil, with an option to add semolina for extra crunch and finished with fresh parsley for a burst of color and flavor.

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Ingredients

Scale 1x2x3x

Potatoes

• 1.5kg Maris Piper potatoes, cut into even-sized pieces
• 2 tbsp fine semolina (optional, but adds extra crunch)

Fats & Oils

• 5 tbsp goose fat or vegetable oil
• 2–3 tsp truffle oil

Seasoning & Garnish

• Pinch of sea salt flakes
• 2–3 tbsp finely chopped parsley

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Instructions

1. Boil Potatoes: Place the cut potatoes in a large pan of cold salted water and bring to a boil. Simmer for 8-10 minutes until they are just tender on the outside but still firm inside.
2. Drain and Steam Dry: Drain the potatoes and leave them in the colander to steam-dry for 5 minutes. Next, shake the colander to roughen up the edges of the potatoes, which helps create crispiness during roasting.
3. Coat with Semolina: Sprinkle the fine semolina over the potatoes (if using) and toss gently to coat evenly, adding an extra crunchy texture.
4. Preheat Oven and Fat: Heat the oven to 220°C (200°C fan/gas mark 7). Place the goose fat or vegetable oil into a roasting tin and put it in the oven to heat up for at least 10 minutes until very hot.
5. Roast Potatoes: Carefully tip the potatoes into the hot fat in the roasting tin and gently turn them to coat in the fat. Roast in the oven for 1 hour to 1 hour 10 minutes, turning the potatoes halfway through, until they are golden brown and crisp all over.
6. Finish and Serve: Drizzle the roasted potatoes with the truffle oil, season with sea salt flakes to taste, and stir through the finely chopped parsley before serving.

Notes

• Using goose fat results in richer flavor and crispier potatoes but vegetable oil is a great substitute for a vegetarian option.
• Semolina is optional but highly recommended for an extra crunchy crust on the potatoes.
• Don’t skip shaking the colander after boiling to rough up the edges, which helps create that desirable crispiness.
• Adjust the amount of truffle oil according to your taste preference, as it has a strong flavor.
• Maris Piper potatoes are ideal for roasting due to their fluffy texture; other roasting potatoes can also be used.

• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Category: Side Dish
• Method: Roasting
• Cuisine: British

Keywords: roast potatoes, truffle oil, sea salt, crispy potatoes, goose fat, semolina, side dish