roasted red potatoes with lemon, sage & truffle oil

you know what they say: “haters they gonna hate & potatoes, they gonna potate.” okay, so they don’t really say that, but i actually didn’t make it up myself (unfortunately). i saw it on pinterest, which is where i’ve been spending time lately when i’m supposed to be spending time somewhere else. anyway, these potatoes have been sitting potating in a paper bag in the corner of my kitchen since i bought them from the farmer’s market two saturdays ago. sure, i wanted to eat them that very moment– i could have smashed them, or mashed them, or cast a gratin spell over them –but i wanted to do something different with these potatoes.

this evening, while i was thinking of everything i’d rather be doing than cite-checking (while cite-checking), it hit me. i would put a french spin on these bad boys. as the garlic-lemon-herb aroma filled the apartment, someone leaped off the couch & trotted over to the rug outside the kitchen to make sure any food dropped onto the floor would be given the no-child-left-behind treatment. she’s such a good samaritan, i tell ya.

ingredients:
-2 lbs roasted red potatoes, scrubbed & chopped into bite-sized pieces
-4 large garlic cloves, peeled
-1/4 cup mayonnaise (you can use melted butter or olive oil if you don’t want to use mayonnaise)
-1 teaspoon dried sage
-the juice of 2 lemons
-garlic salt & freshly cracked black pepper to taste
-2 tbsp white truffle oil

directions:
1) preheat oven to 425 degrees.  meanwhile, whisk together mayonnaise, sage, lemon juice & garlic salt & pepper in the bottom of a large container that has a lid.
2) dump potatoes into container, cover & shake until potatoes are evenly coated with the mayonnaise mixture.
3) roast on a baking sheet or 9×13 pan for about an hour, or until potatoes start browning. make sure to stir the potatoes at least twice while they are cooking to make sure they roast evenly.
4) remove from oven & toss with truffle oil. let stand for a bit before serving, especially if you are serving them in the same dish you roasted them in. they are very hot & take forever to cool down!

*makes 4 servings

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About Christina

Milwaukee-based bon vivant. Lover of food, yoga, design, good words & loving kindness.
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