TRUFFLE POTATOES RECIPES

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TRUFFLED CRUSHED POTATOES RECIPE | BBC GOOD FOOD



Truffled crushed potatoes recipe | BBC Good Food image

Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

Provided by Jane Hornby

Categories     Side dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 5

400g floury potatoes , cut into large chunks
200ml milk
1 rosemary sprig, plus a few leaves
½-1 tsp truffle oil , depending on how much you like the taste
4 tbsp single cream

Steps:

  • Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
  • Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

Nutrition Facts : Calories 261 calories, FatContent 9 grams fat, SaturatedFatContent 5 grams saturated fat, CarbohydrateContent 40 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 3 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.17 milligram of sodium

ULTIMATE TRUFFLE ROAST POTATOES | DINNER RECIPES | WOMAN ...



Ultimate Truffle Roast Potatoes | Dinner Recipes | Woman ... image

Roast potatoes, crispy on the outside, soft in the centre and full of the flavour of truffle oil. These are our Ultimate Truffle Roast Potatoes!

Provided by Jessica Ransom

Categories     Dinner, Lunch

Total Time 1 hours

Prep Time 15 minutes

Cook Time 45 minutes

Yield Serves: 6–8

Number Of Ingredients 5

1.5kg King Edward potatoes, peeled and cut into large chunks
200ml jar goose fat or dripping
3tbsp fine polenta or semolina
2tbsp truffle oil (we like M&S)
sea salt

Steps:

  • Heat the oven to 200C/Gas 6. Put the potatoes into a large pan of cold water, bring to the boil and cook for 10 mins before straining. Place a tea towel over the pan to allow the potatoes to steam for a few mins. Meanwhile, heat the goose fat or dripping in a roasting tin until very hot.
  • Add the polenta or semolina to the potatoes and shake to coat evenly and roughen up the edges. Tip into the roasting tin, coat with the fat and roast for 45 mins, basting midway. They should be lightly browned and crispy.Sprinkle with sea salt and truffle oil to serve.

Nutrition Facts : Calories 563 Kcal, FatContent 36 g, SaturatedFatContent 9 g, CarbohydrateContent 52 g

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