Truffle, Parmesan & Rosemary Hassleback New Potatoes

Matte Black Bowls
by Matte Black Bowls
4 People
1 hr 10 min

Hassleback potatoes are quickly becoming one of my favourite sides to make. It might be because of how satisfying they are to look at, but also the crispy skin and the way the flavour gets right to the middle.

This flavour combination is so good - it was inspired by the first restaurant I worked in back in 2015 which served the best Parmesan and truffle chips. It was long before it was common to see truffle on the menu!. They look super impressive but really are very simple, just make sure you have a good amount of time in the oven and space them out well to let them get crispy.

p.s. Truffle oil is very pungent so use sparingly!

Serves 3-4 people as a side dish or part of a sharing meal.

Truffle, Parmesan & Rosemary Hassleback New Potatoes
Recipe details
  • 4  People
  • Prep time: 10 Minutes Cook time: 1 Hours Total time: 1 hr 10 min
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  • 800g New Potatoes (around 20-25)
  • 1 TSP Unsalted Butter
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp truffle oil  
  • 1 tbsp Parmesan, grated 
  • 1 tbsp chopped fresh rosemary
  • Sea Salt Flakes

Preheat the oven to 180°C/360°F.
First, clean the new potatoes and make the slices. The best way to do this is to place them on a wooden spoon, then slice down with a sharp knife and the spoon will stop it from cutting through completely. Make the cuts at 2-3mm gaps, and repeat this process for all the potatoes. 
Place the potatoes in a roasting tray, and pour over the olive oil, the melted butter and the rosemary. Mix them together well so they are coated and the herbs get within the cuts of the potato. 
Roast for 50 minutes to an hour, until crisping up and golden and soft. 
Transfer the potatoes to a serving dish, sprinkle some salt flakes, the grated parmesan over and drizzle the truffle oil. Serve immediately.