Roasted Potatoes with Truffle Oil


  • 1/2 pound fingerling potatoes (or 4 cut up medium baking potato – can also substitute vegetables like butternut squash, Brussel sprouts, broccoli, or tomatoes)
  • 1 tbs kosher salt
  • 1 tsp black pepper
  • Tru Tuffle Oil


  1. Place diced vegetables in mixing bowl, drizzle liberally with Tru Truffle Oil, then mix well to fully coat the vegetables
  2. Sprinkle with salt and pepper, then let sit for 20 minutes at room temperature
  3. Bake at 450 degrees for 20 minutes to half hour, then enjoy!
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