I can’t think of a more simple, yet decadent side dish! The combination of crisp-roasted, creamy-textured Yukon gold potatoes, drizzled with truffle oil and sprinkled with coarse sea salt is a combination to crave!
Preheat oven to 400 degrees.
Toss together cleaned, quartered potatoes, olive oil, kosher salt and pepper. Place in a single layer on cookie sheet coated with nonstick cooking spray.
Place in oven. After 20 minutes add the sliced onions on top of the potatoes, return pan to oven and roast an additional 10-15 minutes until the potatoes are nicely toasted, crispy on the outside and slide easily on the pan.
Remove from oven. Drizzle with truffle oil and sprinkle with Red Hawaiian Sea Salt.
NOTE: * Can substitute grey sea salt or any other medium-coarse sea salt. Red Hawaiian Sea Saltcan be found at Giant Eagle under their Market District brand.