Delicious Truffled Potatoes & Onions

Who said quick and easy can't be delicious?

I've been slaving over a pumpkin cider soup, and decided to take a break to do something quick and easy with my Japanese Yam, fingerling potatoes and red onion. 

Karen and Enrico gave me a special bottle of black truffle infused olive oil for my birthday.  I decided it was time to mix all of these delicious ingredients together.  What a combination!  Because i sliced the onion on the thin side, i thought i might be better off adding it after the potatoes cooked for a bit, but then decided "easy" had to mean easy as 1-2-3. 
   1 - Quickly prepare the ingredients;
   2 - Pop them in the oven; and
   3 - Buon appetito!

Can you see the truffle in the olive oil bottle!

Ingredients --

• Fingerling potatoes
• Japanese Yams
• 1 Red onion
• Truffle-infused extra virgin olive oil
• Black pepper
• Herbes de provence

Chop the potatoes into small pieces.
Slice the onion into thin slices and separate from each other.
Drizzle a little olive oil over the potatoes and onion.
Sprinkle with fresh black pepper and herbes de provence.
Bake at 350°F. for about 30 minutes or until the onions are crispy and the potatoes are starting to crisp on the outside.

Onions are crispy, and potatoes are crispy on the outside and smooth and creamy in the inside.

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