Crispy Truffle Potatoes Recipes

CRISPY TRUFFLE POTATOES

Steps:

• Add the potatoes to a large, heavy-bottomed pot. Cover with cold water, salt the water generously and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain, pat dry and set aside.
• Meanwhile, fill a Dutch oven or heavy saucepan about halfway with oil. Heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
• Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
• Once the oil is hot, add the potatoes in batches and fry until golden brown, about 2 minutes. Transfer the potatoes to a large bowl. Add a pinch of salt and pepper, the rosemary, thyme and the remaining 1 tablespoon parsley. Toss until the potatoes are coated.
• Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.

ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
• Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
• Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
• Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL

Steps:

• Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
• Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
• Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
• Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
• Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
• Drizzle each potato with a few drops of truffle oil and serve hot.

TRUFFLED CRUSHED POTATOES

Steps:

• Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
• Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.