Ingredients
Organic potatoes (I am VERY hot on these. I recently—by accident, since I’m usually pretty cheap in the old grocery store—bought a bag and could not believe the difference of these potatoes from the nonorganic variety in taste. I didn’t feel as if I’d ever had a real potato before! Potatoes can actually taste sweet and be so tender they fall apart. Who knew?)
- Sea salt
- Freshly ground black pepper
- Olive oil
- Dash of white truffle oil
Directions
1. Cut up potatoes into quarters and toss them with the rest of the ingredients in a bowl.
2. Spread them out in a single layer on a foil-covered cookie sheet sprayed with cooking oil.
3. Bake at 375° F for about an hour.
4. Turn them after about twenty-five minutes, so they brown nicely on both sides.
Note: be careful not to add too much truffle oil—this is a flavor best used sparingly. Your potatoes should be scented with it, not doing cannonballs in it.
I got my truffle oil at ShopRite for $6.99; read about it in my article on truffle oil.
Photo courtesy of Seattle Bon Vivant
