Truffle Patatas Recipe
crispy potatoes seasoned with truffle oil and parmesan with a side of house-made green goddess dressing
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Truffle Patatas
For the Green Goddess Dressing
Method
For the Truffle Patatas
- 1
Prepare the Potatoes
Preheat your oven to 200°C (400°F). Wash the baby potatoes thoroughly and cut them in half.
- 2
Season the Potatoes
In a large bowl, combine the halved potatoes, olive oil, salt, black pepper, and chopped parsley. Toss until the potatoes are evenly coated.
- 3
Roast the Potatoes
Spread the seasoned potatoes on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through.
- 4
Add Truffle Oil and Parmesan
Remove the potatoes from the oven and drizzle with truffle oil. Sprinkle grated Parmesan cheese over the hot potatoes and toss gently to combine.
For the Green Goddess Dressing
- 5
Mix the Dressing
In a medium bowl, combine mayonnaise, sour cream, chopped chives, tarragon, parsley, lemon juice, minced garlic, salt, and black pepper.
- 6
Blend the Dressing
Whisk the ingredients together until smooth and well combined. Adjust seasoning with additional salt and pepper if needed.
- 7
Chill and Serve
Cover the dressing and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve alongside the truffle patatas.