Black Truffle Oil Potatoes Food

BLACK TRUFFLE OIL POTATOES

Steps:

• 1. Wash and cube potatoes, when I combined the two I had 4 cups. Preheat the oven to 350 degrees F.
• 2. Seed and chop the Jalapeno pepper, chop the green onions, and slice or mince the garlic cloves.
• 3. Combine the potatoes onions, garlic & pepper in a large bowl.
• 4. Add in the truffle oil, oregano & steak seasoning. Then toss to coat evenly Spray a large casserole dish 9X11 size or larger with nonstick cooking spray, and set aside till needed. NOTE: BLACK TRUFFLE OIL HAS A MORE INTENSE FLAVOR THAN BUTTER, SO I DID NOT NEED TO USE AS MUCH, IF I WERE TO USE BUTTER.
• 5. Add about half of the potato mixture.
• 6. Top with half of the shredded cheese.
• 7. Repeat with remaining potatoes, then pour the milk into the casserole dish. Then bake in preheated 350 degree oven for 50 minutes or until potatoes are tender. Add the remaining cheese & continue to bake for an additional 10 to 15 minutes until cheese melts, so as to prevent the cheese from becoming too dried out on top if baked for the entire hour.
• 8. Remove and serve while potatoes are still hot.

TRUFFLED MASHED POTATOES

Steps:

• Put the potatoes into a large saucepan and cover with water. Place over high heat and bring to a boil. Cook until fork tender, about 25 minutes. Drain the potatoes and return to a low heat for 2 to 3 minutes to dry up any excess water.
• Put the cream and butter into a small saucepan and place over medium heat. Warm until the butter has melted into the cream.
• Using a masher, mash the potatoes in the saucepan. Add the garlic, cream, butter, salt and pepper and mix well using a large spoon. Stir in the truffle oil and serve.

TRUFFLED MASHED POTATOES

Steps:

• Peel the potatoes and cut them in 1-inch chunks. Place them in a large, deep saucepan, cover with water, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes, until very tender. Drain and return the potatoes to the saucepan.
• Meanwhile, heat the half-and-half and butter in a small saucepan over medium heat until the butter melts. Off the heat, add the truffle butter and allow it to melt. If the butter doesn't melt completely, heat the mixture slightly but don't allow the truffles to cook! With a hand mixer, beat the hot potatoes in the pot until they are broken up. Slowly beat in most of the hot truffle cream, the Parmesan, 2 1/2 teaspoons salt, and 1 teaspoon pepper and beat until the potatoes are thick and smooth. (You may have some truffle cream left over - reserve it for reheating.)
• To keep the potatoes hot or to reheat them, place them in a heatproof bowl set over a pot of simmering water. Heat slowly, adding more truffle cream if the potatoes get too thick. Season to taste and serve hot.

POTATO GRATIN WITH TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees F. Butter a 9-inch x 13-inch baking dish. Remove rind and shred Fontina cheese using a hand grater.
• Place 1/2 the potatoes, overlapping slightly, in prepared baking dish. Salt and pepper slices generously. With a rubber spatula, spread half the crème fraiche over the potatoes. Then sprinkle 1/2 the cheese over the crème fraiche. Make a second layer in the same way using the remaining ingredients.
• Bake potato gratin on center rack of your oven, uncovered, for approximately 30 minutes. Then lower heat to 350 degrees F. and bake approximately 30 more minutes or until potatoes are tender when pierced with a knife. Potatoes will have a golden brown crust on top.
• NOTE: If you can't find crème fraiche, make your own by whisking together 1 1/4 cups whipping cream and 1/2 cup sour cream Let stand at room temperature until thickened, approximately 6 hours or overnight. Cover and refrigerate. Can be stored up to 1 week in the refrigerator. Makes about 1 3/4 cups.
• NOTE: Cover with aluminum foil if potatoes become too brown. Remove from oven and let stand 10 minutes.
• NOTE: Gratin can be prepared up to 4 hours ahead. Cool, cover loosely with aluminum foil and refrigerate. Reheat, covered with aluminum foil, in a preheated 350 degree F. oven until hot, approximately 20 to 25 minutes. Drizzle truffle oil over the top and sprinkle with herb just before serving.

MICROWAVE BLACK TRUFFLE OIL TATER CHIPS

Steps:

• 1. soak sliced potatoes in cold water. rinse them off. allow potatoes to dry between clean dish towels.
• 2. lay the potatoes in a single layer on pa rack or paper towels towels. brush potato slices with truffle oil and sprinkle with everglades, cheese and herbs. **you can omit oil and seasoning if you wish**
• 3. place taters on paper towels. microwave on high at "100%** for about 2 1/2 minutes. flip potato slices over and cook at 50% for 1 1/2 minutes or so. they will begin to brown. keep your eye on them, they brown quickly. repeat in batches. remove from microwave and let cool. plate up and serve!

ROASTED POTATOES WITH TRUFFLE OIL

Steps:

• Preheat oven to 400 degrees. Spray a baking sheet with non stick spray set aside.
• Place potatoes in a large pot of boiling water. Bring to a boil and cook potatoes just until fork tender. Drain.
• Lay potatoes in a single layer on the baking sheet. Bake for 20 minutes, shaking the baking sheet halfway through. Turn on the broiler and broil for 5 - 7 minutes or until the skin starts to crisp slightly.
• In a bowl whisk together salt, garlic powder, pepper and olive oil. Transfer hot potatoes to seasoning mixture. Toss to coat. Drizzle with truffle oil.