Roasted Red Potatoes with Truffle Oil and Cilantro Gremolata
From breakfast Bliss to a bright and flavorful side, these are no ordinary potatoes. They are perfect for a Sunday dinner for two (paired with roast chicken or steak) and the leftovers will make your Monday morning get off to a great start despite the fact that you’re heading away from the weekend and back to the grind. Why not wake up with something to look forward to.
1 large shallot, thinly sliced
3 tablespoons olive oil
salt and freshly ground pepper
2 tablespoons truffle oil
1 tablespoon grated lemon zest
2 tablespoons chopped cilantro
1 tablespoon grated parmesan cheese
1 tablespoon minced garlic
Line a large roasting pan with aluminum foil and preheat oven to 350. Add your red potatoes and shallots to the roasting pan and toss with olive oil, salt, and pepper. Roast in the oven for about 40 minutes, turning potatoes halfway during cooking. Test potatoes with the tines of a fork–potato should be soft but not to the point where it crumbles.
Once potatoes are fully roasted, remove from oven and toss with truffle oil and additional salt and pepper. In a small bowl, mix lemon, cilantro, parmesan, and garlic for gremolata and then sprinkle over potatoes. Give potatoes a final toss and serve warm. Enjoy!