The Olive Bin

Tiny Truffled Hasselback Potatoes

Preheat oven to 400°. Wash and dry the potatoes. Cut each potato into slices but only part way down so the potato is like a fan. When cutting the potatoes, using a wooden skewer works perfectly. Hold the skewer next to the potato when slicing to stop the knife from cutting all the way through. Toss in a bowl with the truffle oil. Roast on a baking pan for 30 mins, cut side up. Remove from oven and turnover and roast for another 20 mins until golden brown. Remove from the oven and gently toss with the butter and salt. Serve hot.
Vegetables
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Ingredients

1 lb baby potatoes

3 T of The Olive Bin's White Truffle Oil

2 T butter

1/2 tsp salt

Fresh parsley, chopped

Directions

  1. Preheat oven to 400°.
  2. Wash and dry the potatoes. Cut each potato into slices but only part way down so the potato is like a fan. When cutting the potatoes, using a wooden skewer works perfectly. Hold the skewer next to the potato when slicing to stop the knife from cutting all the way through.
  3. Toss in a bowl with the truffle oil.
  4. Roast on a baking pan for 30 mins, cut side up. Remove from oven and turnover and roast for another 20 mins until golden brown.
  5. Remove from the oven and gently toss with the butter and salt. Serve hot.

Associated Products

White Truffle Oil
White Truffle Oil
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