Best Potato Silk With Truffle Oil Recipes

POTATO GRATIN WITH TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
• Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
• Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
• NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
• NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
• NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.

POTATO SILK WITH TRUFFLE OIL

Steps:

• Cover potatoes in cold, salted water in medium saucepan set over medium heat and gently cook potatoes until tender, about 15 minutes.
• Drain; return to saucepan. Mash until smooth; transfer to processor. Bring milk to simmer in heavy small saucepan.
• Add hot milk, butter, and truffle oil to potatoes; blend until smooth. DO NOT OVER BLEND or the consistency will be gummy.
• Season with salt and white pepper. (Can be made 4 hours ahead. Cover and chill. Stir over medium-low heat to rewarm.).

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.

HERB-CRUSTED RACK OF LAMB

Steps:

• Mince garlic in processor. Add next 5 ingredients. Using on/off turns, process just until basil is finely chopped. Drizzle oil over. Process until mixture is blended. (Can be made 4 hours ahead. Cover; chill.)
• Preheat oven to 425°F. Sprinkle lamb with salt and pepper. Arrange, bone side down, on small rimmed baking sheet. Press breadcrumb mixture onto lamb, coating completely. Roast until meat thermometer inserted into center of lamb registers 135°F for medium-rare, about 30 minutes. Let lamb rest 15 minutes.
• Transfer lamb to cutting board. Cut between bones into individual or double chops. Divide between 2 plates; serve.
• *A dried herb mixture available at specialty foods stores and some supermarkets.