Truffled Potatoes Sarladaise

1. 1

   Wash and dry the potato slices.

2. 2

   Heat the oil and 1 tablespoon of the butter in a 10-inch nonstick, ovenproof skillet.

3. 3

   When hot, add the potato slices, salt and pepper and toss gently until all the potatoes are coated on all sides.

4. 4

   Increase the heat and cook the potatoes over fairly high heat for about 3 to 4 minutes, until a crust begins to form underneath.

5. 5

   Add the truffle shavings and press them into the potatoes until they are imbedded inside (to protect the aroma).

6. 6

   Dot with the remaining butter and cover with a round of parchment paper cut fo fit the skillet.

7. 7

   Press on the parchment-covered potatoes with a spatula to make the mixture compact, then transfer the skillet to a 400-degree oven.

8. 8

   Cook for 20 to 25 minutes, until the potatoes are tender and nicely brown on the underside.

9. 9

   Invert the truffle cake onto a large platter.

10. 10

    You should be able to see the truffles inside.

11. 11

    Cut into wedges and serve with the Madeira truffle sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.