Truffle Oil & Sea Salt Roast Potatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
