These straightforward cheesy potatoes taste fantastic with the truffle oil. I created this recipe to use the truffle oil my mother purchased for me at a farmers’ market. Vegetable oil can be used in place of parsley and Parmesan and still taste great.
| Prep Time: | 10 mins |
| Cook Time: | 45 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- nonstick cooking spray
- 4 medium red potatoes, cut into 1/2-inch cubes
- ⅓ cup diced yellow onion
- 3 tablespoons truffle oil
- 2 tablespoons chopped fresh parsley
- ⅓ cup shredded Parmesan cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 4 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 116 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Great flavor combo but as written these were way too oily. The potatoes also didn’t get a good crisp on them and I wish I would have cooked them longer before adding the parm. I would cook them at 400 next time. This recipe has potential but needs some tweaks in my opinion.