Recipe: Potato and Fresh Truffles

Name: Pomme de terre et Truffes fraîches
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Ingredients: 4 grosses pommes de terre Bintje de taille identique4 petites feuilles de laurierhuile de noixun peu de jus de truffes (si vous avez)sel de GuérandePour le beurre truffé120 g de beurre pommade(mou)sel poivre du moulin30 g de truffes fraîches ou en conserves de 1ère ébullition (mélanosporum) taillées en fine brunoise (petits cubes)

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Vegetables

Prep 15 min

Cook 40 min

Total 55 min

Servings 4 serv.

Truffles and potatoes form an incredibly delicious culinary duo. Truffles, these rare and precious mushrooms, bring an intense and earthy flavor to all dishes to which they are added. Potatoes, for their part, are a popular and versatile ingredient, used in many recipes. When these two ingredients are combined, the result is a flavorful and elegant dish. Truffled potatoes are often served as a side dish,

Ingredients for 4 servings

4 large Bintje potatoes of identical size
4 small bay leaves
walnut oil
a little truffle juice (if you have it)
Guérande salt
For the truffle butter
120 g of softened butter (soft)
salt and freshly ground pepper
30 g of fresh truffles or preserved from first boiling (melanosporum) cut into fine brunoise (small cubes)

Step-by-step directions

1- In a salad bowl place your softened butter, salt and pepper well with the mill
smooth with a whisk then add your truffle cubes, mix with a wooden spatula
then place it on a small strip of parchment paper, roll it into a small sausage and put in the freezer.

2- Turn on your oven to 200°(th6-7)

3- Wash your potatoes

4- Cut 4 strips of aluminum foil 20 cm wide and 25 cm long

5- In the middle of the paper pour a few drops of walnut oil a small bay leaf a little truffle juice (if you have it) and 3 or 4 grains of salt

6- Place your potato on top, roll it in the paper so that it is well completely "dressed"

7- Place on your oven rack at mid-height for 40 minutes

8- Test the cooking of your potatoes with a needle which should sink in without resistance

9- On your work surface cut your potatoes in half lengthwise without going all the way to the end then place them on 4 slightly deep plates, remove your truffle butter from the freezer and cut slices that you will place on your half potatoes serve immediately.
very simple recipe for a rare tasting pleasure...

Soupes surprenantes Soupes de potirons Pomme de terre Pommes de terre farcies Accompagnement confit canard Truffes