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