Place potatoes in a large pot with a generous season of salt and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove from the water and allow to cool.
Preheat your oven to 425°F. Place a large baking sheet into the oven with nothing on it. Allow it heat up. Once your baking sheet is nice and hot, Add the ¼ c EVOO and your potatoes. This will help crisp your potatoes from the get-go.
Using the bottom of a measuring cup/mason jar/spatula (whatever you have works), gently flatten each potato to roughly 1" thick. Season both sides with salt and pepper and roast for 12 minutes before flipping the potatoes over. Continue to roast until both sides are beautifully crispy, about 10 more minutes.
Place your potatoes on a large serving platter. Finish with the White Truffle Oil and top with the freshly grated parmesan and chopped parsley for garnish. Enjoy immediately.
Ingredients
Directions
Place potatoes in a large pot with a generous season of salt and bring to a boil. Boil for 10-12 minutes or until fork tender. Remove from the water and allow to cool.
Preheat your oven to 425°F. Place a large baking sheet into the oven with nothing on it. Allow it heat up. Once your baking sheet is nice and hot, Add the ¼ c EVOO and your potatoes. This will help crisp your potatoes from the get-go.
Using the bottom of a measuring cup/mason jar/spatula (whatever you have works), gently flatten each potato to roughly 1" thick. Season both sides with salt and pepper and roast for 12 minutes before flipping the potatoes over. Continue to roast until both sides are beautifully crispy, about 10 more minutes.
Place your potatoes on a large serving platter. Finish with the White Truffle Oil and top with the freshly grated parmesan and chopped parsley for garnish. Enjoy immediately.
