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  • Jessica Larit

Roasted Truffle Parmesan Potatoes with Hot Peppers!


These roasted truffle parmesan potatoes are SO good! They are perfect to serve on the side of any dish or to put out as an appetizer for people to snack on. They are perfectly crisp on the outside and and are bursting with truffle and parmesan flavor. The addition of roasted hot peppers makes for the best combination!


Prep time: 10 minutes Cook time: 20 minutes

Ingredients:

-1 1/2 baby red potatoes

-1 1/2 tablespoon white truffle oil

-1/2 teaspoon ground black pepper

-1/4 garlic powder

-1/4 paprika

-1/2 cup grated parmesan

-1 large jalapeño (sliced) (*for more spice use 2 jalapeños)

-1 large red Fresno Chile pepper (sliced)

-1 teaspoon truffle powder seasoning (I love the one at Trader Joe's)

-salt

-parsley for garnish


Next Step:

-Preheat oven to convection 425 F. Take out a large baking sheet.

-Wash and dry the potatoes.

-Chop them up. (leave skin on)

-Add to a large bowl and drizzle on the truffle oil, black pepper, garlic powder, and paprika all over the potatoes. Mix with a spoon.

-Add the grated parmesan and stir.

-(***Wait to add salt to the end so the potatoes get crispy!)

-Add the potatoes to the baking sheet.

-Cook for 15 minutes, then flip.

-Turn the oven to 475 F and cook for another 5 minutes.

-Check to make sure your potatoes are done and crispy. If you chop them too large, they may need a little more time.

-Take out and sprinkle generously with salt.

-Add the truffle powder seasoning and mix.

-Garnish with chopped parsley.

-Serve and ENJOY!!!

*For additional recipes please follow me on Instagram @a.sprinkle.of.sweet




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