Thursday, October 16, 2014

Fingerling Potatoes With Herbs & Black Truffle Oil

By Lisa VanWilliams
This is an easy hassle free side dish everyone loves. If you are looking for a switch from your typical yellow and white potatoes, here are some rustic stubby finger-shaped taters to try out. These here are called Russian Banana's and Purple Peruvian Fingerling potatoes. These make an excellent side dish with any chicken or beef dinner. The black truffle oil is fragrant and gives and intense, earthy, almost garlicky hint of taste in the background.  Truffle oil is a great addition to any potato or pasta dish.  You can find Truffle oil at some Gourmet stores and we also found some online at Sur La Table:


bag of Fingerlings rinsed and cut in half
garlic powder
2 tablespoons olive oil
fresh parsley, sage, oregano, & chives

Bake in oven at 350 for 1 1/2 to 2 hours until potatoes shrink up and start to brown. Once you take them out, drizzle them with the truffle oil and serve ! Enjoy

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