Black Truffle, Garlic, Rosemary Skillet Potatoes

Potatoes are one of my all time favorite foods, and when you combine that with black truffle oil, garlic, and rosemary, you have these oh-so-delicious crispy skillet potatoes.  I made them as breakfast potatoes but they would also be a darling side for dinner with some steaks and oven roasted carrots.

[What you need]

Potatoes of your liking***
4-5 cloves of garlic
2-3 sprigs of fresh rosemary (more if you you want to put some on top to make them look pretty)
2 tablespoons black truffle oil (more if you really like the taste, I get mine from Trader Joes)
1 tablespoon olive oil
salt and pepper to taste

***I used what potatoes I had on hand at home, 1 large russet and then about 6 small yellow potatoes.  I really think this would be delicious made with any combination of your favorite potatoes

[What to do]

First things first preheat the oven to 400.  Next, slice all the potatoes into slices as thin as you can get them.  If you have a mandolin, it will make this process go faster but if not, you can easily do it with just a knife, it just takes a little longer.

Then peel and coarsely chop your garlic and pull the leaves off the rosemary and give them a few little chops too.

When you have everything chopped and ready to go, drizzle some olive oil on the bottom of a cast iron skillet.  I usually pour a little in the pan and then use a brush or my fingers to make sure the entire pan is coated on the bottom and the sides.

Now for the fun part, add 1 layer of potatoes, overlapping them a little so that that the entire bottom is covered.  Then sprinkle with salt and pepper and add a little bit of the chopped garlic and rosemary.  Then drizzle with some of the black truffle oil.  When you're done with this, add another layer of potatoes on top and repeat the process.  I did about 4 layers but you could do as many or as few as you like, or as many as you have enough potatoes to do/whenever you will the pan up.  The top and bottom layers get super crispy and delicious and the middle layers stay fluffy.

Put them in the oven, and cook them until they are a golden crispy color and when you stick a fork through the middle of them it goes through easily.  I cooked mine for about 10 minutes covered with foil and then took the foil off and cooked for another 15-20 minutes.  The cooking times really depend on how many layers you do and how thick you sliced your potatoes so watch them closely!

Waiting for these to cook is by far the hardest part of making them.  You have to sit there and wait as you smell all of the garlic and rosemary and black truffle oil cooking all together!