Small Plates to Share | Vegetables

Truffle Parm Hasselback Potatoes

Truffle Parmesan Hasselback Potatoes, a Taste and Tipple classic, gets a luxurious makeover with our cherished White Truffle Olive Oil from A'Olivier, France. Elevating this beloved dish, the infusion of white truffle oil adds a depth of flavor and sophistication, turning an ordinary side into a gourmet experience. Perfectly sliced potatoes, baked until crispy with a tender center, are generously drizzled with this exquisite oil and sprinkled with Parmesan, creating a harmony of flavors that's simply irresistible.

From Taste Tipple by Yvonne Langen:  OCTOBER 30, 2018  




Time: 1 Hour
Yield: Serves 2-4
  • Preheat your oven to 425°F and line a baking sheet with parchment paper.
  • Prepare the fingerling potatoes in hasselback style by making thin slices across each potato, ensuring not to cut completely through.
  • In a large bowl, combine the potatoes with white truffle olive oil, Esprit du Sel, freshly ground pepper, and thyme leaves. Toss well to coat evenly.
  • Arrange the potatoes cut side up on the baking sheet and bake for 30 minutes.
  • Remove from the oven, add a final tablespoon of truffle oil along with the garlic cloves and thyme sprigs, and return to bake for another 20-25 minutes until golden and crispy.
  • Once done, sprinkle the hot potatoes with freshly grated Parmesan cheese and serve immediately, enjoying the luxurious blend of flavors.
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