Receta Tiny truffled Hasselback potatoes
Tiny truffled Hasselback potatoes
by Erika Penzer Kerekes August-18-2012
Cutting potatoes Hasselback-style requires patience, but the results are well worth the effort. The ratio of crisp to creamy is just perfect when these are done. If you're not crazy enough to make your own truffle butter like me, look for prepared truffle butter in gourmet stores (I prefer Sabatino Tartufi brand).
Ingredients
- 1 pound Melissa's Baby Dutch Yellow Potatoes (or any small or fingerling potato)
- 3 Tbsp olive oil
- 3 Tbsp truffle butter
- 1/2 tsp truffle salt
- freshly grated black truffle (optional)
Instructions
Preheat the oven to 400 degrees.Lay one potato on a cutting board. With a sharp paring knife, starting at one end, make vertical cuts into the potato, top to bottom, stopping before you cut all the way through. Continue making vertical cuts about 1/4-inch apart down the length of the potato, keeping the bottom of the potato intact. Go slowly and concentrate; it's very easy to cut too far. Continue with the remaining potatoes.Put the cut potatoes into a mixing bowl and pour over the olive oil. Toss the potatoes, rubbing the oil as best you can into the cuts you've made without breaking the potatoes apart. Pour the potatoes with the oil onto a baking sheet. (Don't wash the bowl; you'll need it again later.)Bake the potatoes cut-side up in the oven for about 40 minutes. Carefully turn the potatoes over so they're cut-side down and bake another 10-15 minutes. You want the potatoes golden brown and crispy on the outside. Don't take them out too soon.When the potatoes are done, take them out of the oven and put them back in the mixing bowl. Add the truffle butter and toss gently until the butter melts and coats the potatoes. Put the potatoes on a serving tray cut-side up, sprinkle on the truffle salt, and grate the fresh truffle over the top. Serve immediately.
Details
Prep time: 30 mins Cook time: 50 mins Total time: 1 hour 20 mins Yield: 20-30 pieces