Best Crispy Truffle Potatoes Recipes

Crispy

Provided by gailanng

Categories Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

12 -15 fingerling potatoes
2 -3 teaspoons coarse sea salt (divided and to taste)
fresh ground black pepper
3 -4 tablespoons extra-virgin olive oil
2 teaspoons truffle oil (to taste)

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.

Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 1162.9

Crispy Truffle Potatoes image

Provided by Wanna Make This?

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 pounds fingerling potatoes, halved
Kosher salt and freshly cracked black pepper
Vegetable oil, for frying
One 13.05-ounce can truffle cream
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme

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.