Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

I adore this recipe.  You will too for the same reasons, which I will explain.  First, this is pretty cheap to make – potatoes and onions are the main ingredients.  The remaining ingredients are used in limited quantities.  Buy the oil and cheese that you can afford, but buy the best that you can afford.  Second, this is darn easy!  Grab your knife, chop away, mix, and roast.  Don’t be lazy!  Third, I love that when you cook you can take creative liberty.  You don’t like truffle oil?  You’re crazy!  Whatever though, knock your socks off and use walnut oil, hazelnut oil, canola oil, or more extra virgin olive oil.  Consider this recipe to be guidelines and enjoy!   

1 – 1 ½ lbs. gold potatoes, cut into chunks 1 inch or smaller

2 sweet onions, diced

2 tsp. extra virgin olive oil

1 tsp. white truffle oil

2 tsp. fresh rosemary, minced

1 tsp. kosher salt

fresh cracked pepper, to taste

1 Tbsp. parmesan reggiano cheese, grated

Preheat oven to 425 degrees

Mix all ingredients, except parmesan cheese, together

Spread on baking sheet in single layer

Roast 30 minutes, turning once , until golden brown

Sprinkle cheese over the top and serve!