• 1 3/4 to 2 lb. Potatoes, New
  • 1 teaspoon Vinegar, White Wine
  • 2 tablespoons Truffle Oil, Black or White
  • 1/2 to 1 tsp. Thyme, Basil or Rosemary, Dried
  • Pinch of Salt
  • 2 Shallots, Minced


Cut new potatoes in half. Toss in bowl with 1-1/2 tablespoons of truffle oil and salt. Roast in 350 degree oven until slightly browned and cooked through (approximately 45 minutes).

Remove potatoes from oven and place in original tossing bowl. Add vinegar, remaining truffle oil, herb of choice and minced shallots. Toss. Return to oven for 5-10 minutes. Serves 4.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Four Star Roasted Potatoes