Recipes with Provence black truffles - Smashed Potatoes with Truffles

All Year Round:
Smashed Potatoes with Truffles

the black truffle under blister

the Oils

Truffières de Rabasse Ingredients

Black Truffle Oils

Black Truffle Oil

Preserved Truffles

Fresh Truffles

Truffelette ® (31% of Winter Truffles)

Fresh Truffles

Preserved Truffles

Other ingredient :

Truffle Olive Oil by Truffieres de Rabasse
About 1.8 ounce (50g) Black Truffle from Truffieres de Rabasse. 5g of fresh Truffle per person and a little bit more if you use preserved truffle.

1 ¾ pounds (800g) fingerling or new potatoes, similarly-sized (for homogeneous cooking)
1 teaspoon sea salt
Freshly ground pepper

The recipe

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1 Preheat the oven to 400F.

2 Wash and peel (if desired) the potatoes.

3 Bake until a knife slips in easily, about 25 minutes.

4 Use a fork to crush the potatoes. Add Truffle Olive Oil. Mix well and season to taste with salt and pepper.

5 Then mix in the Black Truffle.

My advice: If you use Preserved Truffle, add the Truffle Juice of the jar in your potatoes. It will be even better

Seasons

All Year Round:
Smashed Potatoes with Truffles

Truffières de Rabasse Ingredients

Other ingredient :

The recipe

©Truffières de Rabasse

Seasons

All Year Round: Smashed Potatoes with Truffles

Truffières de Rabasse Ingredients

Other ingredient :

The recipe

©Truffières de Rabasse

All Year Round:
Smashed Potatoes with Truffles