Potatoes with truffles

A simple, but show-stopping side dish that brings out the aroma of white truffle.
45 min
4 People
45 min
INGREDIENTS for 4 people
  • 1 lb potatoes
  • 2 tbsp of butter
  • salt and pepper to taste
  • black truffle to taste
  • juice of 1/2 lemon
  • grated Grana Padano cheese

Put the potatoes in a pot of cold, salted water and place over high heat. When the water begins to boil, reduce the heat and cook the potatoes for about 15 to 20 minutes. Drain the potatoes, let cool slightly, then peel and cut into 1/10 inch wide slices.


Place the butter in a fairly large pot over medium heat. As soon as the butter has melted, add the potatoes and cook until golden, turning them carefully.

Remove the potatoes from the heat and garnish with sliced white truffle. Season with salt, pepper, grated cheese and a couple drops of lemon juice.


Serve the potatoes and truffles while still warm.



Did you know that…..

Contrary to what many believe, the truffle is not a tuber? The misunderstanding derives from the fact that truffles belong to the tuber genus which contains several species of underground mushrooms.

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