Crispy Truffle Potatoes Food

ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
• Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
• Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
• Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL

Steps:

• Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
• Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
• Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
• Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
• Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
• Drizzle each potato with a few drops of truffle oil and serve hot.

YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL

Steps:

• Place potatoes in large saucepan. Add chicken broth. Bring to boil.
• Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
• Drain potatoes, reserving broth.
• Place potatoes in large bowl.
• Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
• Pour over potatoes and toss gently until broth is absorbed.
• Melt butter in medium nonstick skillet over medium heat.
• Add prosciutto and sauté until crisp, about 6 minutes.
• Transfer prosciutto and butter from skillet to bowl with potatoes.
• Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
• Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
• Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).