- 1 pound baby red potatoes, halved
- 2 sprigs fresh rosemary
- sea salt & fresh cracked black pepper
- 1 T black truffle oil
- freshly grated asiago cheese
Bring a pot of water to a boil; add potatoes and cook just until tender. Drain potatoes and transfer to a skillet prepared with cooking spray. Sprinkle potatoes with rosemary, salt & pepper, and cook 4 to 5 minutes, until potatoes just start to brown. Add truffle oil and continue cooking 3 more minutes. Transfer to a serving bowl and generously add freshly grated asiago cheese. Toss gently and enjoy!