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Tiny truffled hasselback potatoes

Tiny Truffled Hasselback Potatoes

Course Side Dishes
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 231
Author Christina Conte
A wonderful, truffle flavored potato side dish that is rather unique and extremely tasty.

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

      Serving: 1 | Calories: 231kcal | Carbohydrates: 20g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 345mg | Potassium: 494mg | Fiber: 3g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 22mg | Calcium: 16mg | Iron: 1mg
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