Truffle Maple Potatoes Recipe

I recently ordered some truffle maple potatoes in Athens, and they were one of the best things I ate in the entire month of September. So, I had to attempt my own truffle maple roast potatoes recipe to recreate this delight at home.  

The potatoes are parboiled and shaken to give them that deliciously fluffy texture, then floured and roasted like any old regular roast potato. But the maple syrup and truffle oil is added for the final 10 minutes or so, and the syrup provides the perfect outer crisp while the truffle oil balances the savoury with the added sweetness from the maple syrup. They’re a little indulgent, but you have to try this recipe.  

Ingredient Choices and Substitutions  

I’ve opted for sunflower oil here as a neutral cooking oil, but you can use any neutral cooking oil of your choice, such as rapeseed or plain vegetable oil. Don’t opt for something like olive oil or coconut, it will take too much away from the truffle oil that comes later.  

Maple syrup can be substituted for another liquid sweetener if you really don’t like maple or can’t get your hands on any for this recipe. But please keep in mind that the syrup taste comes through very strongly in this recipe, so opt for something you like rather than simply using agave/ another sweetener because it’s cheaper.  

Try your best to opt for a floury potato to get the best, fluffiest results, like Maris Piper or King Edwards. This isn’t the end of the world, but you will get a better texture with the end product.  

How to store, keep and do they reheat?  

Leftover potatoes are not a situation that occurs often in my household, but on the off chance you don’t feel the need to clear the whole dish, you can reheat them later. This dish definitely tastes better fresh, and with that crispy maple edge, you need to be very careful when it comes to reheating them. Please do not be tempted to put this dish in the microwave, you’ll ruin your hard work.   

Store any leftovers in an airtight container and keep them refrigerated. To reheat, preheat your oven to 200c, return your potatoes to a roasting dish, and cover with tin foil. Leave covered until the potatoes are warm, then cook uncovered for a final five minutes or so.  

Truffle Maple Roast Potatoes Recipe 

Delicious fluffy, crisp roast potatoes with truffle oil and maple syrup.  

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Truffle Maple Roast Potatoes Recipe

Delicious fluffy, crisp roast potatoes with truffle oil and maple syrup.

Course Side Dish

Cuisine British

Keyword Truffle Maple Potatoes

Prep Time 5 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 15 minutes

Servings 4

Calories 271 kcal

Ingredients

• 600 g potatoes
• 3 tbsp neutral cooking oil
• 1 tbsp gluten free plain flour
• Salt
• Pepper
• 1 tsp dried rosemary or 15g fresh
• 2 tbsp maple syrup
• 1 tbsp truffle oil

Instructions

1. Chop your potatoes into even sized roasties. I opted to leave the skin on, but you can peel your potatoes if you prefer. Add to a pan, cover with cold water then bring to a boil on medium heat. Cook for about 20 minutes until the potatoes are still firm to the touch but slightly softened.

2. Drain your potatoes and return to the pan, with the lid on, toss them in the pan a few times, then add your flour, salt, pepper and rosemary (if using dried). Toss again to combine.

3. Preheat your oven to 190°c. While the oven preheats, add your 3 tbsp of neutral cooking oil to your roasting dish and place that in the oven to preheat the oil.

4. Once up to temperature, add the prepared potatoes and toss lightly to coat in the oil. Add the rosemary now if you’re using fresh and place the roasting dish back in the oven for 35 minutes.
5. After 35 minutes, remove the roasting dish and add the tbsp of truffle oil and the 2 tbsp of maple syrup. Toss or stir to coat all the potatoes with the additional ingredients, then return to the oven for a final 10-15 minutes until the potatoes are fully cooked with a soft, fluffy centre and crispy edge.

Serve and enjoy!

Until tomorrow, 

Sophie 

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