Method

1. Pre-heat the oven to 200C (400F). Peel the potatoes, cut in half (or quarters if large) and set aside in cold water.
2. Bring a pan of water to a rolling boil, adding 1 tablespoon of salt. Add the potatoes and simmer for 10 minutes.
3. Meanwhile add the English Truffle Oil to the roasting tin so it covers the surface in a thin layer and heat in the oven for 10 minutes.
4. Drain the potatoes into a colander, gently shaking excess water out. The potatoes should be fluffy but not cooked.
5. Remove the roasting tin from the oven and carefully add the potatoes
6. Roast for 45 - 55 minutes, turning the potatoes occasionally until all sides are golden and crispy. Serve with a sprinkle of chopped rosemary and a drizzle of TruffleHunter White Truffle Oil or TruffleHunter Black Truffle Oil if desired.