I was addicted to creamy, crusty roasted potatoes before this recipe came along. But sweet onions and a touch of decadent truffle oil have truly elevated this homey side. Just in time for Rice Kernel’s new appreciation for roasted potatoes.
Roasted New Potatoes with Caramelized Onions and Truffle Oil Recipe, adapted slightly from Simply Recipes
1 pound small, new potatoes, scrubbed, quartered
1 large yellow onion, peeled, thinly sliced
3 large carrots, sliced 1 inch thick
3 Tbsp olive oil
Kosher salt and freshly ground black pepper
Several shakes of white truffle oil, about 1/2 teaspoon
- Preheat oven to 400°F. Put onions, carrots 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. Place in oven. Cook for 40 minutes or until the potatoes are lightly browned and cooked through.
- Place potatoes and onions in a serving dish. Sprinkle well with truffle oil. Toss to coat.