For the Love of Potatoes

I love lots of things and potatoes happens to be one of them. I'll take them in any form from gnocchi to french fries and everything in-between.

I mentioned before in another post how there is this restaurant in NY my mom and I go to called Fig and Olive. As a general rule I like the food they serve there but they happen to have one thing that my mom and I love more than anything else on the menu. It's their french fries. Now, these are not your run of the mill french fries. They are fresh cut skinny fries that are fried with fresh rosemary, then once they come out of the fryer they are drizzled with truffle oil and giving a healthy shaving of Parmesan cheese. Can you say heaven? They are beyond incredible. I am not afraid to admit that my mom and I have gone there for the sole purpose of ordering those french fries and nothing else.

I am one of those people that if I love something off a menu I am likely to go home and try to replicate it in some way in my own kitchen. We do have a fryer here too so I know I could probably do a perfect recreation here at home. The problem with that would be that I would make them all the time and pretty soon you'd see me rolling around town using my own personal spare tire...no...not on my car. Plus then I'd have to go shopping for a whole new wardrobe and the husband probably wouldn't approve of that if it was solely to support a french fry addiction. So what's a girl to do????

Well if there is one way I like potatoes next to the french fried form it would have to be the slow roasted form where the insides get creamy like mashed potatoes and the outsides are crispy and crunchy. Oh dear do I love a good slow roasted potato. This version is super easy too as long as you happen to have some truffle oil stashed away in your cupboard. I lucked out and scored some down in the cooking section of TJ Maxx. Besides being awesome on these potatoes we also love drizzling truffle oil over our hamburgers. It's worth it to have a little lying around. Try serving these potatoes with some steak or chicken and a nice salad for an easy meal that will disappear. You'll feel like a kitchen magician.

Printable version

Roasted Potatoes with Rosemary, Truffle Oil, and Parmesan

(Serves four)

Ingredients:

• 6 Medium red potatoes
• 1 1/2 tablespoons of fresh rosemary; minced
• 1 1/2 tablespoons of olive oil
• Salt and pepper to taste
• 2 teaspoons of truffle oil
• Parmesan to shave on top (As much as makes you happy)

Directions:

1. Preheat your oven to 400°F. 
2. Wash and cut your potatoes into quarters. Toss the potatoes in a bowl with the rosemary, olive oil, and salt and pepper until well coated. Spread the potatoes in a single layer on a baking sheet. 
3. Roast the potatoes for 1 hour turning them around with a spatula every 15 minutes so they brown evenly on all sides.
4. Once roasted place the potatoes in a serving bowl and drizzle them with the truffle oil. Then give the potatoes a gentle toss to get the truffle oil all over. Top with shaved Parmesan and serve hot.