Fleur de Lis

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Tuesday, January 10, 2017

Rosemary and Black Truffle Oil Potatoes


Sometimes in the middle of a hectic week, you want simple comfort food. Tonight was going to be hot dog night. But I wanted it to be a little special, you know? So instead of chips or french fries, I cubed up 3 medium Yukon gold potatoes, brought out one of my favorite cast iron skillets, and browned them up for about 10 minutes. Still sounds ordinary, right? This is where we raise them to another flavor level.  How you ask? With a light drizzle of these two specialty oils: Rosemary Olive Oil  and  Black Truffle Oil.

A light drizzle is all you'll need to transform plain potatoes to a new family favorite.

4 - 5 medium Yukon gold potatoes (peeled or unpeeled, your choice)
2 - 3 T. Rosemary Olive Oil
1 sprig fresh rosemary chopped (stem removed) 
Drizzle of Rosemary Olive Oil and Black Truffle Oil

Cube potatoes. I hope you've entered to win the chopper (just like the one shown below) over on my Facebook page!  The contest ends on Thursday night (1/12/17) at 8:00 p.m. CST!

Heat rosemary olive oil in a large cast-iron skillet over medium heat. Add potatoes and spread in a single layer. Let potatoes cook, stirring occasionally, until browned.

Remove potatoes to a paper towel-lined plate to drain. Sprinkle with salt. Transfer potatoes to a serving plate, sprinkle with chopped rosemary and drizzle with additional rosemary olive oil and black truffle oil.  Serve immediately.

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