23 Oct '12, 11am
Roast potatoes with truffle oil and salt
1. Place potatoes in a pot and cover with water. Bring to a boil over medium heat. 2. Meanwhile, line a deep baking pan with foil and preheat oven to 220°C. 3. Once the water has come to a boil, cook potatoes for a further 4 minutes. Turn off heat and remove all the water from the pot. With the hot potatoes still in the pot, add both oils, cover pot with a lid and shake the pot so that the potatoes are coated with the oil and their surfaces get a little roughed up. 4. Pour all the contents of the pot onto the baking pan. Sprinkle with truffle salt and bake for 45 minutes, turning the potatoes occasionally, until they are golden and crisp. Dust with a little more truffle salt before serving is desired.