Rosemary Truffle Potatoes

This year Alex and I are hosting Easter for our families, and we are trying to decide on a menu. Right now we are leaning towards an Easter brunch, but have been testing some more traditional recipes too. One of our favorite side dishes are these Rosemary Truffle Potatoes. They are so simple to make, and the rosemary and truffle flavors add so much to any meal! These would pair well with a traditional Easter ham or tenderloin. Enjoy! xoxo

Images via Alex Phillips.

Print Rosemary Truffle Potatoes Recipe 

2-3 cups of chopped new potatoes

1 Tablespoon canola oil

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon rosemary

1/2 teaspoon truffle oil (either black or white truffle)

In a large skillet, heat canola oil on medium heat. Canola oil works best because it has a higher smoke temperature and will not over power other flavors like olive oil would. Add chopped potatoes to warm skillet with salt and pepper. Let simmer on medium heat until golden brown, flipping potatoes periodically. Add rosemary and truffle oil and let simmer for about 2 minutes (you do not want the rosemary to burn). Serves 3-4 people. Best when served warm.