Ingredients:
Mini red potatoes
Olive oil
Salt, Pepper, Garlic seasoning
Organo
Pecorino Romano freshly grated
Black truffle oil
Cooking Instructions:
Preheat oven to 400 deg F on convection or 425 on bake. Start by quartering the red potatoes. Toss in olive oil on a shallow baking pan. Add salt, pepper, garlic seasoning and oregano to taste. Toss with hands or a spoon. Lay each potato skin side down so the flesh of the potato is up. Roast for about 25 min or until potatoes are golden brown. Remove from oven and toss in truffle oil and freshly grated pecorino romano cheese. Serve and enjoy!
Cook Time: 25 mins