Tiny Truffled Hasselback Potatoes
User Reviews
4.9
Tiny Truffled Hasselback Potatoes
Description
Tiny Truffled Hasselback Potatoes involve slicing potatoes thinly while keeping the base intact, creating accordion-like cuts that allow flavors to penetrate while maintaining shape. Baby potatoes or normal-sized can be used, with the latter offering a more substantial bite. The potatoes are placed on a tray cut side up and roasted at 400°F to become golden and crispy, then turned over to roast further and develop a uniform crunch and tender inside.
The aroma and taste come from the finishing toss of butter and truffle salt, with optional fresh grated black truffle for an additional layer of earthiness. Truffle olive oil is used to coat the potatoes before roasting, lending subtle truffle flavor without overpowering. This dish showcases contrasts of crisp edges and soft centers, and the Hasselback cuts increase surface area for seasoning and roasting.
This side pairs well with roasted meats or can serve as a refined appetizer. The optional truffle additions elevate a simple potato into a more luxurious ingredient showcase.
For those who prefer a milder taste, regular olive oil, salt, and butter can substitute for truffle versions. Using a wooden skewer when slicing prevents the knife from cutting all the way through, ensuring the potato slices remain connected.
Ingredients
- 1 lb potato baby, or normal sized
- 3 Tbsp truffle olive oil or use plain extra virgin olive oil
- 2 Tbsp butter
- ½ tsp truffle salt
- black truffle optional, freshly grated
Instructions
- Preheat oven to 400℉ (200℃).
- 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.
- When cutting the potatoes, I found that using a wooden skewer works perfectly.
- Remove from the oven and gently toss with the butter and truffle salt. Serve hot.
- 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.
Prepare the potatoes:
Roast the potatoes:
Notes
- Use a wooden skewer alongside the potato when slicing to avoid cutting through completely.
- Substitute plain olive oil, salt, and butter instead of truffle versions if preferred.
- Roast cut side up first to brown edges, then flip to cook evenly and golden brown all sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 231kcal | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 2g | 4% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 15mg | 5% |
| Sodium | 345mg | 14% |
| Potassium | 494mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 22mg | 24% |
| Calcium | 16mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
