All Simple Vegetable Recipes

Potatoes Salad With Truffles



Serves 4

During the truffle season (mid-December to mid-February) this dish is very popular in London.

  • 1 lb (450 g) Belle de Fontenay potatoes virgin olive oil

  • 3-4 truffles, depending on size

  • salt, pepper

  • chopped chives to garnish

  1. Boil the potatoes in their skins; while still hot slice horizontally and fan out on the plate. Dress with a thick dribble of olive oil.

  2. With an Italian truffle shaver, shave the truffle to cover the potatoes and allow to cool to room temperature before garnishing with chopped chives and serving.

  3. The idea is for the truffle flavours to permeate the potato; to make sure, flash the dish under the grill before garnishing.

More about Potatoes Recipes

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