I hope you are getting a good start on your Labor Day weekend. Our only plans are to get Jeffrey ready to leave for Utah. I am getting sad that I won't see him for a month! For 3 years we went a month between each visit, so I know we can do it, but it will still be difficult. Good thing I have my 3Bs to keep me entertained. And Pinterest! I have already made a list of craft projects to do while he is away. I warned J that he may come home to a painted wall or something, haha!
Oh man, these potatoes are magical! They are crispy outside and buttery inside, then the truffle salt takes them over the top! Yum, yum. We have had them twice this week.
Roasted Truffle Potatoes
4-6 baby potatoes (I got a medley from Trader Joe's with red, gold and purple ones)
2 1/2 Tbsp olive oil
salt and pepper
2 Tbsp fresh chives
1/4 tsp truffle salt
sour cream (optional)
Preheat oven to 425. Rub potatoes with 2 Tbsp olive oil. Season with salt and pepper.
Bake for 1 hour, poke with a fork to see if the inside is completely soft.
Place potatoes in a bowl and sprinkle with chopped chives, 1/2 Tbsp olive oil and truffle salt.
Stir and serve.
You can make them extra special with a tiny dollop of sour cream on each potato.