Potatoes with Black Truffle
Potatoes with black truffle is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g waxy potatoes
- 2 tbsp oil
- 2 tbsp goose fat
- 30 g fresh truffle
- 4 Garlic cloves
- Salt
- pepper (ground)
- 2 tbsp finely chopped parsley
Instructions
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1.
Peel, wash and slice the potatoes. Heat the oil in a non‑stick pan and add the potatoes. Reduce heat and fry for about 3 minutes over medium heat. Occasionally add some goose fat to keep the potatoes moist without stirring them. Lower the temperature again and cook covered on very low heat for another 10 minutes. If needed, add more fat and continue cooking for an additional 10–15 minutes, still not stirring.
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2.
Transfer the potato cake onto a lid or large plate, slide it back into the pan with the un‑fried side down, and fry for another 10 minutes until golden brown. Add a little more fat if necessary.
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3.
Brush the truffles clean and slice them thinly or shave them. Peel and chop the garlic. Season the potato cake with salt and pepper, top with truffle, garlic and parsley, and serve. A fresh salad pairs well.
