Tuesday, August 16, 2011

Truffle Oil Roasted Potatoes with Fleur de Sel

Our family of 5 just got back from a wonderful extra long weekend trip to Chicago.  In taking the kids, we got to have a whole new experience in one of our favorite cities. 

We usually refrain from taking the children to any restaurant we would consider "nice", but I CANNOT go to Chicago without eating good food.  We did eat our share of Chicago style pizza and hot dogs (sans pickles; sorry, Chicago), but one night we went to a restaurant that didn't have a kids' menu.  It was wonderful, and tonight for dinner, I tried to recreate the food we had that night.

We ate Pan Roasted Tenderloin Steaks with Rosemary Butter and Truffle Oil Roasted Potatoes with Fleur de Sel.  I'll tell you about the steaks later in the week, but these potatoes were fabulous! 

Truffle Oil Roasted Potatoes with Fleur de Sel
1-2 lbs. baby Yukon Gold potatoes
salt and pepper
olive oil
truffle oil*
fleur de sel*

Boil potatoes until tender, about 15 minutes or so.  Remove from water and let them cool until you're ready for dinner.  Heat broiler to high.  When you're ready to eat, drizzle about 1 tablespoon of olive oil on a sheet pan and toss potatoes in the oil and sprinkle a little salt and a lot of black pepper.  Broil until they brown a bit, about 3-5 minutes.  Remove from oven and drizzle with about 2 teaspoons of truffle oil and sprinkle with fleur de sel.

*I found truffle oil at TJ Maxx. Yep, that's right, TJ Maxx.  Truffle oil isn't a cooking oil, it's kind of like a condiment, in that you use it for finishing a dish.  If you've ever had it, then you know it's distinctive in it's taste, and amazing.

*I got my fleur de sel at Williams Sonoma.  It's a french sea salt that has huge grains; they almost crunch they are so big.  I don't use it that much, but it's perfect on potatoes and salads.