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Roasted Fingerling Potatoes with Truffle Salt

(recipe, Marissa Lippert)


Yet another reason I love living close to the farmers' market. Got these baby potatoes over the weekend and they were super-fresh and flavorful.


  1. 12 to 14 medium fingerling potatoes
  2. 1½ Tbsp. olive oil
  3. Salt and freshly ground black pepper
  4. Truffle salt for dusting


  1. Preheat oven to 425 degrees.
  2. Rinse and dry fingerling potatoes. Cut them in half lengthwise.
  3. Place in a mixing bowl and drizzle with 1½ tablespoons olive oil, a tiny touch of regular salt and freshly ground black pepper. Evenly distribute on a baking sheet and roast for about 25 minutes, stirring midway through.
  4. Remove from oven and dust with truffle salt. Serve.