Truffle Rosemary Roasted Potatoes

The kind folks at Marx Foods sent me some Selezione Tartufi, Natural Black Truffle Salt.

This salt blend is made by blending Italian sea salt with black winter truffles from Abruzzo that have been fast-dehydrated instead of dried. Marx Foods says dehydrating the truffles preserves the truffle's flavor and aroma far better than drying. The sea salt is harvested from the salt caves of Emilia Romagna . 5% black summer truffles from Abruzzo comprise the finished salt blend. The salt is fine ground and, as I understand, contains no anti-clumping agents.

The salt has been a great addition to our kitchen, and most recently made its way into a roasted potato dish.

Truffle Rosemary Roasted Potatoes

10 Norland Red potatoes
3 tbsp black truffle oil
2 tsp Selezione Natural Black Truffle Salt
2 tsp rosemary
2 tsp black pepper

Cut the potatoes into bite-size pieces.

Toss the pieces with 3 tbsp black truffle oil, 2 tsp Selezione Natural Black Truffle Salt, 2 tsp rosemary, and 2 tsp black pepper.

Spread on a baking sheet in a single layer. Set aside.

Preheat oven to 400.

Once the oven is preheated, bake the potatoes for 30 minutes at 400. After 15 minutes has lapsed, stir the potatoes, and re-spread in a single layer. Finish baking for the remaining 15 minutes.

Broil on high for the last 3 minutes.

Sprinkle with additional Selezione Natural Black Truffle Salt (to taste).

We served our taters with grilled salmon and asparagus, and received high fives and thumbs up.

Noteworthy:
Not all truffle oils are created equally. Sabatino Tartufi manufactures theirs using real truffles. Read more about synthetically manufactured truffle oils here:
http://www.nytimes.com/2007/05/16/dining/16truf.html

Order some Selezione Tartufi, Natural Black Truffle Salt from Marx Foods: http://www.marxfoods.com/