This year, the spotlight is on truffle from hors d’oeuvre to dessert. With truffle chips, truffle sauce, truffle paste or truffle powder – everything tastes better with this black diamond. Discover here our Truffle Hasselback Potatoes recipe.
Serves: 6 | Preparation Time: 15 min | Cooking Time: 35 min
– 12 Charlotte potatoes
– 2 truffles about 50 g (1.7 oz) each, thinly sliced
– 3 tbsp truffle oil
1. Preheat oven to 200°C (400°F).
2. Make a few shallow incisions in each potato. Season potatoes with salt. Press a piece of a truffle slice into each incision. Baste with half of the truffle oil.
3. Transfer potatoes to an ovenproof dish. Cover with aluminum foil. Cook in oven for about 35 minutes or until the potatoes are tender when pierced with the tip of a sharp knife.
4. Remove dish from oven. Baste potatoes with remaining truffle oil. Serve at once.
– This is fabulous served with a green salad, game, duck or grilled meat.
– There are more than 70 truffle varieties and only some are considered good to eat. To choose a fresh and matured truffle, it should be very black for the Tuber melanosporum and of a smooth greyish color for the Tuber magnatum pico.
– To check its texture and color, a small piece of flesh is cut off the end of the truffle to reveal the inside. When scattered with white veins, it is ripe.
– The truffle slicer or mandolin is a useful tool to make paper-thin slices from the truffle. Its ribbed or smooth blade can be adjusted to vary the thickness of each slice.
This recipe comes from « Truffle by Andrea » published in 2018 by Andrea Jourdan Éditions.