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Black Truffle Smashed Potatoes

Feb 01, 2016Posted by Chef Todd FisherPrint

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It’s not every day that I have a beautiful black truffle sitting in my refrigerator at home beckoning me to indulge in some form of “trufflie” deliciousness… Although it does happen now and then. Last time was a batch of simple but perfectly scrambled eggs smothered in shaved black truffle and a touch of creme fraiche for my beautiful bride “just because”. This time that truffle luck would fall upon me, I was feeling a little more self indulgent and along with a little inspiration from my youngest daughter who mentioned her hankering for Truffle Fries and well, Vesuvius (that’s what I call my Oven) was already hot. So here is a simple little ditty…

Be Great! And may your table always be full!
Chef Todd

Black Truffle Smashed Potatoes
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Votes: 4
Rating: 3.75
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Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Black Truffle Smashed Potatoes
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 4
Rating: 3.75
You:
Rate this recipe!
Print Recipe
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Servings Prep Time
4 People 5 Minutes
Cook Time
25 Minutes
Ingredients
Servings: People
Units:
Instructions
  1. Place your washed potatoes with the the skin on in your cast iron skillet or other oven proof roasting pan. Drizzle with olive oil and then sea salt and rub with your hands to coat the potatoes.m Place the potatoes in your 400 degree Forno Bravo wood fired oven. After 15 minutes rotate your pan and flip the potatoes over as they will get a golden brown skin on the pan side. Once potatoes are fork tender, remove from oven and place on a flat surface. Using a potato masher, smash the potatoes in the cast iron skillet, this will help the potatoes keep their heat but also allow them to soak up the delicious, slightly smokey olive oil from the pan. Add your butter and gently fold the potatoes together allowing the butter to melt. Using a micro plane shave the truffle over the potatoes, followed by the cheese. Fold the mixture together to incorporate the last two ingredients. Adjust the seasoning with more sea salt and transfer to a serving dish if you desire. I like to serve right from the cast iron skillet. Shave a little more cheese over the top and enjoy this decadent side dish.

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