Truffle-baked nicola potatoes

Truffle-baked nicola potatoes

By
From
French Lessons
Serves
4
Prep
5 mins
Cooking time
20 mins
Photographer
Steve Brown

If you can’t find nicola potatoes, substitute another all-purpose potato, preferably with yellowish skin and flesh and a buttery texture.

Ingredients

Quantity Ingredient
4 nicola potatoes
40ml truffle oil
sea salt
50g fresh black truffle
pepper

Method

  1. Preheat your oven to 190°C. Cut out 4 rectangles of foil, around 21 cm x 30 cm. Cut the unpeeled potatoes into large chunks and divide between the foil pieces. Drizzle with truffle oil, season and top with shavings of truffle. Wrap securely to make a parcel and lift onto a baking tray. Bake for 15–20 minutes, until the potatoes are just cooked.
  2. Remove from the oven and carefully lift the parcels onto serving plates. Serve straight away, so that each diner opens their own parcel, releasing the wonderful aroma of fresh truffle.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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