Truffle potatoes are a perfect side dish for so many main courses. They’re so good, you may just make a meal of them on their own!

This summer, I was fortunate enough to be invited to an event called “Trufflepalooza.”

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You may be thinking it involved lots of chocolate, which was both my husband and mother’s train of thought, but it didn’t. “Trufflepalooza” is an annual event created by Erika Penzer Kerekes of In Erika’s Kitchen which she initiated four years ago.

She creates lots and lots of truffle dishes (the mushroom kind) and invites all her food blogger friends and families to partake in enjoying their deliciousness. In essence: it’s a BIG mushroom party!

This year, Erika made 17 (yes, SEVENTEEN) different truffle creations ranging from Wild Mushroom Soup with Truffles to Truffled Chocolate Truffles. The amazing truffles were hand delivered by Andrea of Sabatino Tartufi.

I must admit, out of all 17 of the truffle dishes Erika made, one was my absolute favorite: her tiny truffled Hasselback potatoes! I told Erika that I almost did a dance when I tasted the first one, which is saying something, considering there were over 100 people in her house!

If you love crispy, roasted potatoes, these little gems should be at the top of your “to try” list! Once roasted with some olive oil, they are covered in truffle butter and truffle salt.

Erika also added shaved fresh truffles. I did a cheat’s version using truffle olive oil and truffle salt with great success. I made these tiny truffled Hasselback potatoes for friends and family who came for dinner, and they were the hit of the evening!

You may also enjoy this wonderful potato recipe.

You’ll find Erika’s recipe below, but I’ve added some tips and pictures to my adaptation of her recipe. If you make these, let us know how you liked them; I’m guessing these going to be one of your “go-to” recipes for a unique appetizer, or a show-stopper side dish!

Text box with paraphrase: These potatoes are amazing! I have made them several times and can’t get enough. -M

Truffle Potatoes

Slightly adapted from Erika’s recipe

1 pound baby or regular sized potatoes
3 Tbsp truffle olive oil
2 Tbsp butter
1/2 tsp truffle salt
freshly grated black truffle (optional)

Prepare the Potatoes

When cutting the potatoes, I found that using a wooden skewer works perfectly.

Hold the skewer next to the potato when slicing to stop the knife cutting all the way through.

Toss in a bowl with truffle olive oil.

Roast the Potatoes

Ready for the oven, with olive oil.

Just out of the oven, before adding the butter and truffle salt.

Ready to be devoured!!

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Tiny Truffled Hasselback Potatoes

Servings:

Prep Time: 20

Cook Time: 50

Total Time: 1 10

A wonderful, truffle flavored potato side dish that is rather unique and extremely tasty.

4.9 from 30 votes

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Ingredients

1 lb potatoes baby, or normal sized
3 Tbsp truffle olive oil or use plain extra virgin olive oil
2 Tbsp butter
½ tsp truffle salt
freshly grated black truffle (optional)

US Customary – Metric

Instructions

Prepare the potatoes:

Preheat oven to 400℉ (200℃).
When cutting the potatoes, I found that using a wooden skewer works perfectly.
Hold the skewer next to the potato when slicing to stop the knife cutting all the way through.
Toss in a bowl with truffle olive oil.

Roast the potatoes:

Place on a tray and roast for 30 minutes, cut side up. Remove and turn over and roast for another 20 minutes or longer, until golden brown.
Remove from the oven and gently toss with the butter and truffle salt. Serve hot.

Notes

Use normal oil, salt, and butter if anyone doesn’t like truffles.

Nutrition

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