bw.abravanelhall.net
New recipes

Roasted New Potatoes with Caramelized Onions and Truffle Oil

Roasted New Potatoes with Caramelized Onions and Truffle Oil


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


Roasted new potatoes recipe with caramelized onions and truffle oil. An incredibly easy way to take roasted potatoes to whole new level of deliciousness.

Photography Credit:Elise Bauer

Perfume makers should give up on chasing pheromones and start trying to mimic the scent of truffles instead, the aroma is so irresistible.

Have you ever used truffle oil in your cooking? I think I have a new best friend in the kitchen. I don’t want roasted potatoes any other way than tossed with a bit of truffle oil.

Yes it is expensive, $12 or more for a little 3 ounce bottle. (Found my bottle at Whole Foods.) But you don’t need much; the amount of truffle oil required for this recipe will cost you anywhere from 25 to 50 cents. Small price to pay to see everyone’s eyes light up with delight as they take their first bite.

Truffle oil is especially good with potatoes as the starchy potatoes just soak up the truffle flavor from the oil. These are just basic roasted new potatoes and onions, easy to make, hard to mess up, but they taste out of this world with a few drops of truffle oil.

Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe

Ingredients

  • 1 pound small, new potatoes, scrubbed, quartered
  • 1 large yellow onion, peeled, thinly sliced
  • 3 tablespoons extra virgin olive oil
  • Kosher salt and freshly ground black pepper
  • Several shakes of white truffle oil, about 1/2 teaspoon

Method

1 Preheat oven to 400°F.

2 Toss potatoes and onions with olive oil, salt, pepper: Put onions and potatoes in a sturdy roasting pan. Pour olive oil over them and toss well to coat. Liberally sprinkle salt and pepper over the potatoes and onions. Spread the potatoes out so they are in a single layer in the pan.

3 Roast: Place in oven. Roast at 400°F for 40 minutes or until the potatoes are lightly browned and cooked through.

4 Sprinkle with truffle oil: Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!


Roasted Potatoes with Truffle Oil

I like roasted potatoes because they are simple. I like roasted potatoes because they make the perfect side dish to many different meals. And I like roasted potatoes, because well I am a huge fan of just about any kind of potato. Because I am such a fan, I find myself looking for different ways to enjoy them. Take these for instance. First the potatoes are boiled until they are fork tender, then they are roasted so the skin gets crispy. Then the tender potatoes are tossed with a simple combination of salt, pepper and garlic powder. But that is not what makes these special, what makes these potatoes special is a little drizzle of truffle oil.

I picked up a bottle of truffle oil when we were in Italy. It was a little on the expensive side, but considering how expensive actual truffles are its not too much. And once you do buy a bottle, you’ll find that a little goes a long way. I’ve added it here and there to dishes for the past several months and have even made Truffle Aioli a few times and I still have quite a bit in my bottle. So much like the truffle salt that I used here and here, truffle oil is definitely worth the cost. You can find it in specialty stores, gourmet food stores, online and I’ve also seen it in my local grocery store where its about $15 for 8 ounces.


I love truffle oil, but not everyone does. It’s technically an artificial flavor added to olive oil, and not actually made from truffles. I’ve had fresh truffles and they taste nothing like truffle oil, but I won’t lie, I prefer the power and flavor of truffle oil.

I’ve experimented with 4-5 different truffle oil brands, trying to find the one that tastes the most ‘restaurant-worthy.’ Most of the big-name brands have been disappointing. I’ll keep you posted on this later. Cheaper oils are usually diluted with too much olive oil and lack flavor.

The key to truffled potatoes is the timing of adding the truffle oil. Truffle oil loses its flavor when cooked at high temps, so save most as a final garnish. I like to toss the potatoes with a little truffle oil before baking and drizzle more just before serving for a more potent finish.

The fresh rosemary and garlic should be baked right in with the potatoes for the most flavor—you can always add a little extra fresh rosemary at the end!

Print

heart solid heart solid icon


Recipe Summary

  • 2 pounds potatoes, sliced into 1/2-inch-thick pieces
  • 1 onion, halved and each half cut into quarters
  • ½ cup canola oil
  • ½ cup olive oil
  • 4 cloves garlic
  • 1 envelope onion soup mix
  • 1 tablespoon chopped fresh rosemary, or more to taste
  • 1 tablespoon freshly ground black pepper

Preheat oven to 450 degrees F (230 degrees C).

Combine potatoes and onion in a roasting pan cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.

Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.


Roasted Potato Serving Suggestions

These roasted potatoes are a wonderful addition to most dinners, honestly. They’re especially suitable with more traditional meals and holiday suppers.

Craving more roasted veggies?

Roasting vegetables is a simple art. Here are quite a few delicious options:

Please let me know how your potatoes turn out in the comments! I love hearing from you.


Gallery

  • 3 tablespoons canola oil
  • 2 large Vidalia or other sweet onions, roughly chopped
  • 4 (15 ounce) cans whole new potatoes, drained
  • 3 tablespoons extra-virgin olive oil
  • ¾ teaspoon garlic salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried minced garlic
  • 2 tablespoons paprika
  • ¼ teaspoon black pepper
  • ½ cup butter, at room temperature

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish.

Heat the canola oil in a large skillet over medium heat, then stir in the Vidalia onion. Cook and stir until the onion has softened and turned deep brown, 10 to 15 minutes. While the onions are caramelizing, toss the drained potatoes with the olive oil in a large bowl. Season with garlic salt, garlic powder, dried minced garlic, and black pepper toss until well coated, then pour into the prepared baking dish, and spread into a single layer.

Sprinkle the caramelized onions on top of the potatoes, then dot the top of the dish with the room temperature butter, and sprinkle with paprika. Bake uncovered in the preheated oven until the outsides of the potatoes are crisp, 45 to 55 minutes.


White Truffle Twice Baked Potatoes

The other day I needed a tasty side dish to serve with some juicy grillled steaks. I looked around my kitchen and I found a couple baking potatoes. I decided to make some twice baked potatoes. To spice it up, I added some white truffle oil to the mix. I know this is cheating, but I can not afford white truffles. At around $2000 a pound I don’t think most of us could afford them. Truffle oil is a great alternative to add that magnificent earthy flavor to dishes.

White Truffle Twice Baked Potato

With the addition of cheddar cheese, this potato is amazing.

White Truffle Twice Baked Potato – (Serves Two)

  • 2 large baking potatoes
  • 6 strips of bacon
  • 1/4 cup milk
  • 1/4 sour cream
  • 1 tsp truffle oil – This stuff is strong so add sparingly.
  • 1/2 cup cheddar cheese

Preheat your oven to 350 degrees. While the oven is preheating wash your potatoes. Gently scrub them. Remember you are leaving the skins on so clean them well.

Next coat the potatoes with olive oil. Make sure to get all sides. Then sprinkle all sides of the potatoes with sea or kosher salt.

Season with a good amount of salt

Next place the potatoes in the pre-heated oven for an hour to an hour and a half. This will vary depending on the size of the potatoes. They are done when they are fork tender. Remove them from the oven and let them cool until they are cool to the touch.

While the potatoes are cooling, slice up the bacon into small strips and cook it in a pan until crispy. It is not going to be an amazing potato until there are some crispy bacon bits in it.

When the potatoes are cooled, cut the top 3rd of the potato off. This will give you plenty of room to fill with the truffle potato mixture.

Cut the top 3rd of each potato off.

Next scoop the insides of the potatoes out to form a potato canoe. Place the scooped out potato in a large bowl.

Next add the milk, sour cream, truffle oil, salt and pepper to the potato mixture. Then mash the potato mixture using a potato masher. Mash until creamy and delicious looking.

A side note on truffle oil. It can be picked up at any gourmet food store. It is usually around $10 a bottle. I picked mine up at TJ Maxx in the home section. It was $4.95 a bottle. TJ Maxx has tons of gourmet food items in its home section. Next time you see one, check it out.

After you have mashed the potatoes, fold in half of the bacon bits. Then pile the potato mixture into the potato canoes.

Pile High – You can pipe it in the potatoes but I find that it is hard to do with the bacon bits in the mixture.

Next add the remaining bacon bits on top of the potatoes.

Now top each potato with cheddar cheese.

Place the potatoes back in the oven for another 10-15 minutes. Cook until the cheese is a nice golden brown.

Perfectly cooked twice baked potatoes.

They are an amazing treat. The truffle oil adds an amazing earthy flavor to the dish.

Once more shot of the bacon and cheese. How awesome does that look.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


Related Video

put onions at same time as potatoes, otherwise it burns

Loved it! Thought to myself, "Self, you shouldn't cook the shallots that long." Then, when I looked at the reviews, I realized my instinct was correct! Cooked the potatoes for about 45 minutes, and the shallots for about half of that. Quite delicious, as everyone else says.

This is a great recipe. I definitely agree with giving the potatoes a 1/2 hour head start on the shallots. This always turns out great with minimal work. I've made it several times with baby Yukons.

I wonder how this would be with sweet potatoes?

Great, ridiculously simple recipe but no need to cook shallots the additional time. Used whole baby yukons. Will add a little bit of rosemary next time for a little extra punch of flavor. (Also, not sure also youɽ peel your potatoes. ).

Wonderful side dish! My potatoes started to stick so make sure to stir it a lot. But the flavor was awesome. I did as one review mentioned and roasted the potatoes first, then added the Shallots. Very good and will make again soon!

I loved the idea of this recipe, but had reservations about roasting the shallots for so long, with good reason - they were in the oven for 20 minutes and started to burn. I took them out, roasted the potatoes, and added them back in for the last 5 minutes and they were very soft and dark. The next time I made them I put the potatoes in first, and then with 15 minutes left I added the shallots with much better results - they were brown, a little crispy, and delicious. I brought them to a dinner party and everyone thought they were awesome.

not bad, just not very special

Super simple and very delicious! I made this for Christmas dinner along with a prime rib and mixed veggies I wanted something simple that could roast in the over along with the prime rib. This fit the bill! My 11-year old niece, the pickiest eater I know, went back for second and third helpings of this! Had people asking for the recipe before I they left!

Usually use cippolini onions & red potatoes, but had shallots & fingerlings on hand. Followed recipe using kosher salt instead. Big hit. Lovely flavor. Will prepare again.

Was looking for something simple to serve with last nights' leg of lamb. This recipe is definitely going into the rotation. Only real difference was I did not peel the potatoes and they were great.

My boyfriend picked this recipe out and I wasn't expecting it to love it, but it was surprisingly delicious! I'm in the middle of making it for a second time. Really tasty, especially given how simple it is.

I made this tonight and it was delicious. I couldn't find Yukon Gold (strange, right?) so I used gold fingerling potatoes instead. I roasted the shallots for 15 minutes, then added the potatoes and roasted an additional 30 minutes. I highly recommend,

Yum! Just like grandma used to make. I tossed the potatoes and shallots all at the same time and threw them in with a roast chicken with an hour left to go. Delicious!

I've made this twice already since I found this recipe. I added fresh rosemary both times to tie in with the main course. I only roasted the shallots for about 10 minutes before adding the potatoes. Very delicious and easy to make.

I made these for Thanksgiving and they were the only dish that had no leftovers! Delicious. Only suggestions would be not to cook the shallots as long alone if you want to leave them in the pan while you roast the potatoes. They were almost perfect after the initial 30 min, so I took them out while I roasted the potatoes. Also I roasted the potatoes longer than the recipe calls for because I like them really crusty, but that is personal preference. Very easy and very delicious.

I tossed in a half teaspoon of Herbs de Province near the end of cooking to give the dish a different flavor. Very tasty.

Good basic potatoes. I made these instead of mashed potatoes for Thanksgiving.


The ingredients you'll need

You'll only need a few simple ingredients to make this tasty side dish. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Potatoes: I like to use small Yukon Gold potatoes. I leave them unpeeled and cut them in half. Another option is to use regular Yukon Gold potatoes - two medium potatoes are about 1 lb.

Onion: I use a large onion and slice it thickly, then separate the slices into rings. You can also cut the onion into wedges, as I do in the video.

Olive oil: This oil is so delicious. I love using it when making roasted potatoes and onions. But if you're worried about its relatively low smoke point, I suggest you use melted butter instead. You can also use avocado oil, but it's a very neutral-tasting oil so it won't taste as good as olive oil or butter.

Kosher salt and black pepper: If using fine salt, you should reduce the amount you use, or the dish could end up too salty.

Spices: Garlic powder and paprika. Other interesting options include smoked paprika instead of the paprika, and ground cumin instead of - or in addition to - the paprika.


Roasted Potatoes

This three-ingredient recipe is a winning combination. Red potatoes are tossed with olive oil and Italian dressing mix and slow-cooked until tender.

Method: crock pot
Time: over 5 hours

Let's be real, it's cheesy potatoes we're talking about. But elevating those cheesy 'taters with fresh grated asiago and a fresh burst of parsley? Now we're really.

Method: stovetop, oven
Time: 1-2 hours

Garlic parm potato wedges work with anything. Serve them with a bit of homemade aioli for a classy appetizer, throw them with over easy eggs for breakfast, or use them as a.

Method: stovetop, oven
Time: 30-60 minutes

These parmesan-coated spuds are equally suited to be on a plate with a burger and ketchup or a medium-rare steak and some creamy bearnaise.

Method: oven
Time: 30-60 minutes

Roasted potatoes with just the simple stuff are simply the best.

Method: oven
Time: 30-60 minutes

Every day we send out a featured recipe and our editor's favorite picks. Don't miss out!

Made with Parmesan cheese, black pepper, new potatoes, fresh basil, fresh oregano, olive oil, salt

Method: oven
Time: 30-60 minutes

Made with Romano cheese, fresh parsley, baking potatoes, olive oil, green pepper, red pepper, salt, fresh rosemary, fresh garlic

Method: oven
Time: under 30 minutes

Made with black pepper, fresh asparagus, red potatoes, olive oil, garlic, dried rosemary, dried thyme, kosher salt

Method: oven
Time: 30-60 minutes

Made with Mozzarella cheese, Parmesan cheese, salt and pepper, potatoes, olive oil, parsley, garlic

Method: oven
Time: 1-2 hours

Made with garlic, red potatoes, olive oil, fresh sage, salt and freshly ground black pepper

Method: oven
Time: 1-2 hours

Made with salt and pepper, garlic, fresh thyme, new potatoes, shallots, butter, olive oil, balsamic vinegar, fresh rosemary

Method: oven, stovetop
Time: 1-2 hours

Made with Italian parsley, red potatoes, red onions, salt, black pepper, sage, vegetable oil, butter, balsamic vinegar

Method: oven
Time: 30-60 minutes

Made with cayenne pepper, pepper, red potatoes, butter or margarine, teriyaki or soy sauce, garlic salt, Italian seasoning

Method: microwave
Time: under 30 minutes

Made with fresh parsley, water, potatoes, lemon juice, vegetable oil, olive oil, salt, black pepper, dried oregano, garlic

Method: oven
Time: 1-2 hours

Made with red potatoes, vegetable oil

Method: oven
Time: 30-60 minutes

Made with black pepper, new potatoes, butter, bacon, olive oil, dried rosemary, salt

Method: oven, stovetop
Time: 1-2 hours

Made with fingerling potatoes, garlic, vegetable broth, dried rosemary, black pepper

Method: oven
Time: 30-60 minutes

Made with parsley, red new potatoes, olive oil, salt and pepper

Method: oven
Time: under 30 minutes

Made with fresh herbs, sweet onion, red potatoes, olive oil, butter or bacon drippings, garlic, salt, black pepper

Method: oven
Time: 1-2 hours

Made with onion, potatoes, salt and pepper, oil, Italian seasoning mix

Method: oven
Time: 30-60 minutes

Made with salt, red pepper flakes, red potatoes, onion, butter or margarine

Method: oven
Time: 30-60 minutes

Made with fresh rosemary, red potatoes, tomatoes, fresh basil, garlic, olive oil

Method: oven
Time: 30-60 minutes

Made with Provence culinary lavender buds, black pepper, cooking spray, potatoes, grapeseed oil, sea salt, butter

Method: oven
Time: 30-60 minutes

The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks .

Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes . They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.

What's the secret ingredient in these cakes? Pudding mix . It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 202,500+ other members - browse for a recipe, submit your own, add a review, or upload a recipe photo.