Ultimate Truffle Roast Potatoes Recipe

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truffle roast potatoes
(Image credit: Ti Media)
Serves6–8
SkillEasy
Preparation Time15 mins
Cooking Time45 mins
Total Time1 hours
Nutrition Per PortionRDA
Calories563 Kcal28%
Fat36 g51%
Saturated Fat9 g45%
Carbohydrates52 g20%

Roast potatoes, crispy on the outside, soft in the centre and full of the flavour of truffle oil. These are our ultimate truffle roast potatoes!

Christmas comes but once a year so make the main event super special. The roast potato is arguably the star of any roast dinner. At Christmas, this is no different. Follow our recipe for potatoes that are crispy on the outside, tender and fluffy in the middle, and drizzled with luxurious truffle oil – perfect!

Method

  1. Heat the oven to 200C/Gas 6. Put the potatoes into a large pan of cold water, bring to the boil and cook for 10 mins before straining. Place a tea towel over the pan to allow the potatoes to steam for a few mins. Meanwhile, heat the goose fat or dripping in a roasting tin until very hot.
  2. Add the polenta or semolina to the potatoes and shake to coat evenly and roughen up the edges. Tip into the roasting tin, coat with the fat and roast for 45 mins, basting midway. They should be lightly browned and crispy.Sprinkle with sea salt and truffle oil to serve.

Ingredients

  • 1.5kg King Edward potatoes, peeled and cut into large chunks
  • 200ml jar goose fat or dripping
  • 3tbsp fine polenta or semolina
  • 2tbsp truffle oil (we like M&S)
  • sea salt
Top Tip for making Ultimate Truffle Roast Potatoes

If you want to make these roast potatoes vegan friendly, simply replace the goose fat with olive oil. If you’re serving to children who might be a little overwhelmed by the truffle flavour then set enough back to serve them before giddly drizzling the rest with the truffle oil.

Jessica Ransom

Jessica is a Senior Food Writer at Future and is an enthusiastic, self-taught cook who adores eating out and sharing great food and drink with friends and family. She has completed the Level 1 Associate course at the Academy of Cheese and is continually building on her knowledge of beers, wines and spirits. 


Jessica writes food and drink related news stories and features, curates product pages, tests and reviews equipment and also develops recipes which she styles on food shoots. Some career highlights for Jessica include chatting to one of her favourite food writers and chefs Sabrina Ghayour for an interview in Country Homes and Interiors and having the opportunity to meet the legendary Michel Roux Jr. and Raymond Blanc.