Truffle Salted Potatoes With Thyme

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   Preheat a large sheet tray in the center rack of the oven at 450u00b0F. Add potatoes to a large pot of salted water and bring to a boil. Parboil potatoes for 5 minutes or until outsides start to soften. Drain well.

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   Add potatoes to a large bowl and toss with flour. Season generously with truffle salt and lightly with pepper. Coat in oil and add to preheated sheet tray.

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   Roast a total of 25-30 minutes, flipping half way through. Toss with lemon zest while hot. Enjoy.

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   Why these techniques are important for crispy, well-seasoned potatoes:

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   1. Parboiling the potatoes in salted water not only helps season their interiors, but the softened exteriors are more susceptible to attaining crispy edges. Starch is also released in the water, allowing for easier crisping.

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   2. Flour helps to dry out the exterior (also leads to easier crisping).

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   3. Preheating the sheet tray ensures ultimate browning and helps prevent the potatoes from sticking!

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   Note: Truffle salt can be found in gourmet grocery stores or online.

* Per serving · 4 servings · Values may vary.

No additional tips available.