These Crispy Truffle Panacheeza Potatoes are buttery, golden, and packed with bold, savory flavor. Tender baby golds are parboiled, tossed in a garlicky herb butter, then crusted with our signature truffle Panacheeza and roasted until perfectly crisp. Finished with a drizzle of truffle oil and fresh parsley, every bite delivers rich umami, crispy edges, and just the right amount of indulgence. They're elegant enough for entertaining and easy enough for a weeknight — plus, they're totally kid-approved.
Serves 4
Ingredients
1 lb baby gold potatoes, halved
½ a head of garlic, pressed
3 tbsp of butter, melted
3 tbsp olive oil
1 tbsp truffle oil
2 tbsp Fresh parsley, chopped
1.5 tsp chilli flakes (optional)
1.5 tsp Italian seasoning
½ tsp garlic powder
½ tsp pepper
1 tsp salt
¾ cup + 2 tbsp Truffle Panacheeza
Directions
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Preheat the oven to 400 F.
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Slice potatoes into halves and par boil in salted water for 5 minutes.
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Combine melted butter, pressed garlic, olive oil, 2 tbsp of Panacheeza, chili flakes (if using), Italian seasoning, garlic powder and salt and pepper in a bowl.
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Once potatoes are done, strain and toss them into the mixture bowl and stir until they are fully coated.
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In a separate dish sprinkle ¾ cup of Truffle Panacheeza for your potato dip.
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Press one side of each potato into the Panacheeza bowl to form a crust and place on a parchment-lined baking sheet. Make sure the potatoes are close together and not separate- this will prevent the Panacheeza mixture from turning too burning on the sheet.
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Keep your remaining mixture for after the potatoes are baked.
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Bake for 30 minutes.
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With the leftover mixture, stir in 1 tbsp of truffle oil and fresh chopped parsley, mix and baste onto the cooked potatoes.
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Serve immediately.
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Enjoy!
