Truffle Oil & Sea Salt Roast Potatoes Recipe

Introduction

Crispy on the outside and fluffy inside, these roast potatoes are elevated with the luxurious aroma of truffle oil and a sprinkle of sea salt flakes. Perfect for a special dinner or a comforting weekend meal, they bring gourmet flavor to a classic favorite.

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 a boil. Simmer for 8-10 minutes until just tender on the outside, then drain and leave to steam-dry for 5 minutes.
2. Step 2: Shake the colander gently to rough up the edges of the potatoes. If using semolina, sprinkle it over now and toss to coat evenly.
3. Step 3: Preheat the oven to 220°C (200°C fan/gas 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 turn gently to coat them well. Roast for 1 hour to 1 hour 10 minutes, turning the potatoes halfway through, until golden and crisp.
5. Step 5: Remove from the oven, drizzle with truffle oil, and season with sea salt flakes. Stir through the chopped parsley before serving.

Tips & Variations

• Use goose fat for an extra rich, traditional flavor, or vegetable oil for a lighter option.
• If you don’t have semolina, tossing the potatoes with a little plain flour works well to crisp edges.
• Adjust the amount of truffle oil to suit your taste, as it is quite potent.
• Try adding a couple of crushed garlic cloves to the roasting tin for a subtle garlic aroma.

Storage

Store leftover roast potatoes in an airtight container in the refrigerator for up to 2 days. Reheat in a hot oven at 200°C (180°C fan) for 10-15 minutes 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 because they roast crisp outside and fluffy inside, but you can also use other starchy potatoes like Russets or King Edwards with good results.

Is truffle oil necessary for the flavor?

Truffle oil adds a distinctive earthy aroma that elevates this dish, but if you don’t have it, you can omit it or substitute with a drizzle of garlic-infused oil or fresh herbs for different flavor notes.

Truffle Oil & Sea Salt Roast Potatoes Recipe

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★★★★★

4.4 from 64 reviews

These Truffle Oil & Sea Salt Roast Potatoes are crispy on the outside and fluffy on the inside, enhanced with the luxurious aroma of truffle oil and a sprinkle of sea salt flakes. Tossed with finely chopped parsley for freshness, these roast potatoes are perfect as a decadent side dish for any meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: British
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1.5kg Maris Piper potatoes, cut into even-sized pieces

Coating

• 2 tbsp fine semolina (optional, adds extra crunch)

Roasting Fat

• 5 tbsp goose fat or vegetable oil

Seasoning & Garnish

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

Instructions

1. Boil Potatoes: Place the cut potatoes in a large pan of cold salted water and bring it to a boil. Simmer gently for 8-10 minutes until the potatoes are just tender on the outside but still firm inside.
2. Drain and Steam-Dry: Drain the potatoes well in a colander and leave them to steam-dry for 5 minutes. This step helps remove excess moisture, aiding in crispiness.
3. Roughen Edges & Coat: Shake the colander vigorously to roughen up the edges of the potatoes, which creates more surface area for crispiness. Sprinkle over the semolina if using and toss the potatoes to coat evenly.
4. Preheat Oven and Fat: Heat your oven to 220°C (200°C fan oven) or gas mark 7. Place the goose fat or vegetable oil in a roasting tin and heat in the oven for at least 10 minutes until very hot.
5. Roast Potatoes: Carefully tip the potatoes into the hot fat and gently turn them to coat thoroughly. Roast for 1 hour to 1 hour and 10 minutes, turning the potatoes halfway through, until they are golden brown and crisp all over.
6. Season and Garnish: Remove the potatoes from the oven, drizzle the truffle oil over them, and season with a pinch of sea salt flakes. Stir through the finely chopped parsley to finish.

Notes

• Using semolina is optional but helps create an extra crunchy texture on the potatoes.
• Goose fat delivers a richer flavor and extra crispiness, but vegetable oil is a good vegetarian alternative.
• Be careful when handling hot fat – always use oven gloves and a sturdy roasting tin.
• For best results, ensure the potatoes are parboiled just right; too soft, and they won’t hold up during roasting.

Keywords: roast potatoes, truffle oil, crispy roast potatoes, sea salt, side dish, British roast, vegetarian