Spring Potatoes

One of my all time favorite side dishes to any meal, simple roasted potatoes. We love getting our potatoes from Cascade Farms in Lynden honestly some of the sweetest potatoes you will ever eat in your lifetime. 


2-3# small baby potatoes, sliced in half and roasted 

2-3 oz Tuscan herb olive oil, more as needed 

2-3 sprigs of fresh thyme


1-2oz Truffle Oil (black or white, your preference)

1 tsp. truffle salt 

1 tbsp. butter 

1 leek, washed, trimmed cut into 1/2" rounds

2oz fresh chives 


1. Toss potatoes in Tuscan Herb Olive Oil, thyme, salt & pepper roast in a 375 degree oven until slightly tender with little give to them. 

2. Get a pan hot, add some olive oil and place potatoes face side down, do not shake the pan or stir the potatoes, let them sit and form a crust! Add the leeks around the pan at the same time. 

3. When caramelized add truffle oil and season with sea salt now you can flip the potatoes and move them around you should have a nice caramelized color.

4. add fresh chives and serve with pickled mustard seeds! Enjoy.  

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