Recipe - Truffle Parm Hasselback Potatoes

Holidays | 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

Ingredients:

1.5 lbs fingerling potatoes
3 1/2 tbsp A L'Olivier White Truffle from Alba Infused Extra Virgin Olive Oil
1/2 tsp Esprit du Sel & Esprit du Sel Fleur de Sel
Freshly ground pepper to taste
1/2 tsp fresh thyme leaves
6 cloves garlic, peeled and lightly smashed
Fresh thyme sprigs for garnish
1/4 cup freshly grated Parmesan cheese

Preparation:

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.