Truffle Oil & Sea Salt Roast Potatoes Recipe
Crispy and flavorful roast potatoes enhanced with aromatic truffle oil and a sprinkle of sea salt flakes. These golden Maris Piper potatoes are parboiled, roughened for extra crunch, and roasted in goose fat or vegetable oil, then finished with fresh parsley for a deliciously elegant side dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves 4 to 6 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: British
Ingredients
Scale
Potatoes
- 1.5kg Maris Piper potatoes, cut into even-sized pieces
- 2 tbsp fine semolina (optional, but adds extra crunch)
- 5 tbsp goose fat or vegetable oil
Finishing & Garnish
- 2–3 tsp truffle oil
- pinch of sea salt flakes
- 2–3 tbsp finely chopped parsley
Instructions
- Parboil the potatoes: Place the cut potatoes into a large pan of cold salted water and bring to a boil. Simmer gently for 8-10 minutes until they are just tender on the outside but still firm inside.
- Drain and steam-dry: Drain the potatoes and leave them to steam-dry in the colander for 5 minutes. Then shake the colander vigorously to roughen up the edges of the potatoes, which helps create a crispy crust when roasted.
- Coat with semolina (optional): If using, sprinkle the fine semolina over the roughened potatoes and toss gently to coat evenly.
- Preheat the roasting fat: Heat your oven to 220°C (200°C fan)/Gas mark 7. Place the goose fat or vegetable oil in a roasting tin and put it in the oven for at least 10 minutes to get very hot.
- Roast the potatoes: Carefully tip the potatoes into the hot fat in the roasting tin, turning gently to coat them fully. Roast for 1 hour to 1 hour and 10 minutes, turning the potatoes halfway through to ensure even golden crispiness.
- Finish and serve: Once roasted to golden perfection, drizzle the truffle oil over the potatoes and season with a pinch of sea salt flakes. Toss with the chopped parsley to add freshness and serve immediately.
Notes
- Using goose fat adds a richer flavor, but vegetable oil is a suitable vegetarian alternative.
- Roughening the potatoes after parboiling improves crispiness during roasting.
- Fine semolina is optional but gives an extra crunchy texture to the potato surface.
- Adjust the amount of truffle oil to taste, as it is quite potent.
- For best results, use Maris Piper potatoes or other floury varieties ideal for roasting.
Keywords: roast potatoes, truffle oil, crispy potatoes, side dish, British recipe, Maris Piper potatoes, goose fat, vegetarian option
