Truffled Yukon Gold Potatoes with Pecorino Romano

Truffled Yukon Gold Potatoes with Pecorino Romano
Robin Miller
  • Yield: 4 servings


cooking spray
1pound Yukon gold potatoes, scrubbed and sliced into 1/4-inch-thick rounds
salt and freshly ground black pepper
2teaspoons truffle oil
2tablespoons grated Pecorino Romano cheese
2tablespoons chopped fresh parsley


  1. Preheat the oven to 400 degrees.
  2. Coat a large baking sheet with cooking spray (use two sheets if necessary to prevent potato slices from overlapping).
  3. Arrange the potato slices on the baking sheet and spray with cooking spray. Arrange the onions on top of potatoes and season both with the salt and pepper.
  4. Bake for 20 minutes. Drizzle the truffle oil over the potatoes and onions and sprinkle the top with the cheese.
  5. Return to the oven and bake for 5 to 10 more minutes, until the potatoes are golden brown (crisp around the edges and tender in the middle).
  6. Sprinkle the parsley over the top before serving.

Nutritional Info *per serving

  • Calories 118
  • Fat 4g
  • Cholesterol 4mg
  • Sodium 68mg
  • Carbohydrate 19g
  • Fiber 3g
  • Sugars 2g
  • Protein 4g