1 pound small red bliss potatoes
3-4 gloves of garlic minced
6 tablespoons white truffle oil divided
Kosher salt and freshly cracked black pepper
1/2 cup finely grated Parmigianino
Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
Place the potatoes on a sheet pan and pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any water left and let rest 8-10 minutes.
Sprinkle your minced garlic over your potatoes and drizzle 3 tablespoons of truffle olive oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using the bottom of a round glass, flatten the potatoes to about 1/2 inch thick. Sprinkle with salt and pepper and drizzle the remaining 3 tablespoons of truffle olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with cheese. Place the potatoes back into the oven and roast for another 20 minutes until they are golden brown. Remove from the oven and serve immediately.
These potatoes can be served with steaks or a roast or just as an appetizer add: bacon bits, broccoli florets, cheddar cheese or sour cream. Make them and you’ll see how wonderful and easy they are.