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Roasted Truffled Fingerling Potatoes


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A couple months ago- wait, more like years.  Yes- start with years, or like one year. I found this chipotle seasoning at my grocery store and decided- this sounds good- and it couldn’t hurt to try it, right?  Well- lo and behold- it was delicious!  I couldn’t stop myself from putting it on anything, well, practically everything.  Chicken, fish (especially tilapia!), pork.. mixed into mashed potatoes, rice, grilled and/or sauteed veggies. I think you get the idea- My fireman and I really, really liked it.  So what ALWAYS happens when you find something you like?  I don’t know about you, but for me- it disappears.  UGH. Where did you go lil’ buddy?  I spent months searching for it- with no luck.  Boo.  Until last week.  As I was searching and searching for my indian spices- that burnt orange powder caught my eye. Seriously!!!?!  I halfway screeched in excitement on the spice aisle- not loud enough to deserve that look I got from the lady and her (loudly) babbling infant (really, woman?) but, helllloooo- I was excited!  Not only did I have a dinner meal planned for the next week- but I found my long lost *spice* love!  So, last night was tilapia- with the delicious chipotle rub I’ve been longing for- sauteed vegetables, and roasted potatoes.  I refrained from putting the seasoning on the veggies- but was SO tempted to sprinkle my starch with the orange goodness.  But- I decided against it.  Instead I made use of the practically untouched bottle of white truffle oil in my pantry and fresh grated parmesan cheese leftover from Sunday dinner.  Although these turned out quite yummy for my tummy- those potatoes have chipotle in their future at some point.

Roasted Truffled Fingerling Potatoes
with Fresh Parmesan


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1 (2 pound) bag fingerling potatoes, scrubbed and patted dry
2 tablespoons olive oil
1 tablespoon minced garlic
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon white truffle oil
1/4 cup chopped fresh parsley
2 tablespoons grated Parmesan cheese


Preheat oven to 450°. Cut large fingerling potatoes in half lengthwise.  Place potatoes on a jelly-roll pan lined with foil; drizzle with olive oil, and sprinkle with garlic, salt, and pepper. Toss well to combine. Bake at 450° for 35 minutes or until potatoes are browned and tender. Remove from the oven, toss wedges with parmesan cheese.  Place back in the oven and cook 5-8 minutes more.  Remove from oven. Drizzle potatoes with truffle oil, and sprinkle with parsley. Toss gently to combine.

Nutrition Information
Serves 6 (about 3/4 cup each) 
Calories: 173
Fat: 7.5 g
Carbohydrate: 24.1 g
Fiber: 2.6 g
Protien: 3.5 g

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