1. In a medium sauté pan, cook the lardons until crispy. Drain and set aside.
2. Peel the potatoes. Slice them into rounds as thin as possible, using a mandoline or very sharp knife.
3. Rinse the potatoes, drain well, and dry them between fresh tea towels.
4. Place the potato slices in a colander. Coat them with 2 tablespoons of the fat, and generous doses of salt and pepper.
5. In a large, heavy bottomed sauté pan, melt the remaining fat. When it sizzles, slide the potatoes into the fat. Saute the potatoes until they are crusty and golden and a knife slips in easily, 10-15 minutes. They should still be firm.
6. Gently toss the lardons and Truffle into the potatoes and let infuse for 1-2 minutes before serving.
My advice: Serve this very hot, accompanied by a roast chicken or roast beef
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