Rosemary Potatoes with Truffle Cream

Rosemerry Potatoes with truffle cream


  • 2 cups Red Potatoes, washed and cut in half

  • 1 tbsp Olive Oil

  • 1 teaspoon Sea Salt

  • ¼ teaspoon Black Pepper

  • 2 tablespoons Rosemary, minced

  • ⅓ wheel Bertie, cut into cubes

  • 2 tablespoons Almond Milk


  1. Preheat oven to 350°F.  Put the potatoes into a medium mixing bowl and drizzle in oil, salt, pepper, and rosemary.  Mix well.

  2. Place potatoes onto a parchment paper lined baking tray and cover with foil.  Bake for 30 minutes.  Remove from the oven and gently toss the potatoes.  Place the foil back on and bake for another 30 minutes, or until they are easily pierced with a fork.

  3. While the potatoes are baking, place the Bertie cubes and almond milk inside a high speed blender and blend until smooth.

  4. After 30 minutes remove the foil from the potatoes, and bake for another 10 minutes or until they are golden brown. 

  5. Place potatoes onto a serving plate.  Drizzle the potatoes with the Bertie sauce and sprinkle with additional salt and pepper if desired.  Garnish with a fresh rosemary sprig. Serve immediately, enjoy!