Description
Mini Baked Potatoes with Truffle Oil and Chives are a gourmet delight that combines crispy exteriors and fluffy interiors, making them perfect for any occasion.
Ingredients
Scale
- 1 lb mini Yukon Gold or red potatoes
- 2 tbsp extra virgin olive oil
- 2 tsp high-quality truffle oil
- 2 tbsp fresh chives, chopped
- 1 tsp salt (to taste)
- 1/2 tsp pepper (to taste)
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the mini potatoes under running water and pat them dry. Prick each potato three times with a fork.
- In a large mixing bowl, toss the potatoes with olive oil, salt, and pepper until evenly coated.
- Arrange the seasoned potatoes on a parchment-lined baking sheet. Bake for 25-30 minutes until golden brown and fork-tender.
- Remove from the oven and drizzle generously with truffle oil while hot. Sprinkle chopped chives over the top.
- Transfer to a serving platter and enjoy warm as an appetizer or side dish.
Nutrition
- Serving Size: Approximately 3 mini baked potatoes (150g)
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Ensure potatoes are completely dry before baking for the crispiest texture. Feel free to swap chives for fresh parsley, or try garlic-infused olive oil for added flavor.