Hi friends! You’re gonna wanna go pin these roast potatoes for this weekend. Roasted with fresh thyme, dusted with parmesan, drizzled in truffle oil and garnished with crunchy, flaky sea salt. Otherwise known around here as Friday Night Roast Potatoes. Friday is our favorite night of the week. The housekeepers come on Friday, so the house feels clean and peaceful. The kids eat early and after they go down, we open a good bottle of red, throw some steaks on the grill and pop these roast potatoes in the oven. It’s an easy meal that feels worthy of a Friday night, yet doesn’t mess up the kitchen or dirty a bunch of dishes. 

These aren’t hard, but a few tips for roasting potatoes

1. Use the baby red or the baby yukon gold potatoes. Regular baking potatoes have a different starch content and you won’t get the gorgeous, crispy on the outside, creamy on the inside roast potatoes you’re looking for. 
2. Don’t crowd your pan. If the potatoes are too close together, they will steam rather than roast. 
3. If you are short on time, feel free to cut the potatoes smaller and they will roast faster. Just remember to toss halfway through. 
4. Let the potatoes cool for a few minutes before you drizzle with the truffle oil. Truffle oil has a very low smoke point and if you add it to the roast potatoes straight out of the oven, it will basically evaporate. 

These are awesome even without the truffle oil, if you have trouble finding it. I pick mine up from Central Market and it lasts me about 6 months. World Market also usually has some or you can order it online. Yes, it’s a little pricey- but a little goes a long way. Amazon even has a pretty good selection. Add to cart- it’ll be here by Friday. I also use the truffle oil on our Roast Cauliflower with Truffle Oil and we talk a lot about truffle oil on that post- check it out if you are interested. It is also insanely good on POPCORN! 

So, pin the recipe for Friday night, order your truffle oil and pick up a nice bottle of red and a couple steaks and you are all set for your own Friday night dinner. 

Happy Cooking, friends! 

Amanda

Roast Potatoes with Herbs, Parmesan and Truffle Oil

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Crispy on the outside, creamy on the inside, these herbaceous, savory, salty roast potatoes are an easy side for a weeknight dinner. But they also feel fancy enough for date night at home.

• 1 Pound Baby Potatoes, skin on, cut into roughly 1 inch pieces
• 1 Tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1 Tablespoon fresh thyme leaves, chopped (plus more to garnish)
• 2 Tablespoons grated parmesan cheese
• 1 Tablespoon Truffle Oil
• Flaky sea salt to garnish (optional)

1. Preheat oven to 400 degrees F
2. Line a rimmed baking sheet with parchment paper
3. Toss potatoes with olive oil, salt and chopped thyme
4. Bake 30 minutes tossing halfway through for even browning
5. Sprinkle with parmesan and bake 3 more minutes or until cheese is melted and golden brown.
6. Remove and let cool five minutes.
7. Toss with truffle oil, garnish with more thyme leaves and flaky salt.
8. Serve immediately or keep warm in a 200 degree oven.