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Truffled Fingerling Potatoes

February 24, 2010

These are about the easiest side dish to make because you can parboil them ahead of time, then place them in a skillet with some oil and forget about them until dinner is ready.  They take a while to crisp up, so they can cook for a good long while without any attention.  What makes these so good is the truffle oil, which as a friend of mine said, would make a dead cat taste good.  I used fingerling potatoes for this because I love their shape and their firm, creamy texture that holds up well to pan frying.  Plus, they don’t absorb quite as much oil as a powdery potato like a Russet.  These paired well with tuna steak, and would be equally good with roast chicken, steak or lamb.  Serves 4.


1 lb fingerling potatoes, rinsed (I like the smallest, which are no more than 1 1/2″ in length)

3 T olive oil

salt and pepper to taste

about 2 T truffle oil


Bring a large saucepan of water to a boil and add whole potatoes.  Cover and boil for about 10 minutes, or until a knife slides easily into the potato (larger potatoes will take longer).  Drain and rinse potatoes in cool water.  When the potatoes are cool enough to handle, cut them in half lengthwise.  (Potatoes can be prepared up to a day ahead and kept covered in the refrigerator until ready to use)

When ready to serve potatoes, heat oil a large non-stick skillet (a non-stick skillet is crucial) over medium high heat.  Place the potatoes, cut side down, in a single layer in the pan.  You may have to do this in several batches if your pan is small.  Sprinkle with salt and pepper and let potatoes fry until the bottom is crispy and golden brown, about 10-15 minutes.  Flip potatoes and let the other sides get a little brown in spots, about 5 minutes.  Sprinkle with more salt and pepper, if needed, and drizzle with a couple tablespoons of truffle oil.  Serve immediately.

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