Saturday, September 29, 2012

Truffled Potatoes (with Chicken)

I love roasted potatoes. The outsides get all crispy, the insides are soft and hot.  The chicken, like the parsley sprig is mostly just a garnish here!

Truffled Potatoes

1 lg bag red skinned potatoes, 1-2lbs
2 tbsp fresh chopped parsley, plus extra for garnish
1 tbsp butter
Salt and pepper

Preheat your oven to 350degrees. Butter your roasting pan. 

Quarter your potatoes and toss with the parsley and the Olive Oil. Lightly dust with the salt and pepper now. You can always add more later. (or use the Black Truffle Garlic Sea Salt)

Roast, uncovered, for 30 - 35 minutes. They should be starting to brown.

Serve alongside chicken or steak. This chicken was previously pan fried in the Roasted Garlic Olive Oil.

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