Ok! Last Easter recipe post. I gotta make it short and sweet. My laptop is broken and so Ive been blogging the last couple posts from my phone. Yuck!
These potatoes are delicious of course because of truffle oil and truffle salt, two items worth splurging on. A little goes a long way and they are soooo delicious on things like potatoes, risotto, scallops. The trick to these potatoes is to cook them long enough. You’ll boil them, smash them and then oven fry them. They go great with anything! Serve them room temperature or warm.
twice cooked truffled baby potatoes
serves 6-8 side dishes
2 lbs small baby potatoes
1/4 cup olive oil plus 2 more tablespoons
2 teaspoons white truffle oil
1/2 teaspoon kosher salt
1/4 teasooon truffle salt
1/4 cup chopped fresh flat leaf (italian) parsley
Freshly cracked black pepper
Boil the potatoes in a large pot with salt water that just barely covers the potatoes. Boil for about 20-25 minutes or until the potatoes are quite tender when pierced with a fork. You want to be able to easily partially smash them with your fork once they’re drained. After the potatoes are partially smashed. Transfer them to a baking sheet and toss with the 1/4 cup olive oil. Add the kosher salt and fresh cracked pepper. Bake in the oven at 400 degrees until browned and a little crispy but still soft too.
Remove from the oven and put in a large bowl. Add two more tablespoons of olive oil, the truffle oil, parsley, truffle salt and more pepper. Toss to evenly coat. Add more truffle salt and oil if desired. Happy Easter!
I apologize for any mistakes. Again, iPhone blogging is a true struggle. But I do it for you, my faithful 5 readers. xoxox