California Farm Scalopped Truffle Potatoes Anna
My neighbor Howard down the street has this easy elegant potato recipe, I replaced his paprika powder with truffle zest. Thinly sliced parboiled Yukon Gold or Russet potatoes, 3/16” thin, I used my hand mandolin slicer. I left the skin on because it contains vitamins and makes for a rustic potato flavor I like.
California Farm Scalopped Truffle Potatoes Anna
My neighbor Howard down the street has this easy elegant potato recipe, I replaced his paprika powder with truffle zest. Thinly sliced parboiled Yukon Gold or Russet potatoes, 3/16” thin, I used my hand mandolin slicer. I left the skin on because it contains vitamins and makes for a rustic potato flavor I like.
Open in Cookpad AppSteps
- 1
Bring enough water to boil to cover the potatoes, boil 10 minutes to prevent discoloration when baking, drain, rinse with cold water. Slice thin on mandolin, or by hand.
- 2
Arrange potato slices on baking dish, the bottom sprayed with olive oil and sprinkled with flaked seasalt. Lay in an overlapping pattern, so each piece gets touched by the chicken broth, olive oil and spices and bakes without drying out. Pour cup of hot chicken bouillion on bottom of oven tray, spray olive oil on top, crack the green peppercorns, sprinkle on top, sprinkle coarse sea salt and Sabatino truffle zest (amazon).
- 3
Sprinkle optional finely ground red cayenne pepper with granulated garlic and truffle powder instead of green peppercorns. Note: cayenne pepper is ten times hotter than black peppercorns, so dissolve 1/10th the volume in water and drip over the potatoes.
- 4
Preheat oven to 450 degrees, place baking dish on center rack, bake 30 minutes. Turn oven down to 350F degrees and bake another 30 minutes till potato slices on top curl crispy. Enjoy
Cooksnaps
Keywords
Similar Recipes
More Recipes
-
-
-
-
-
-
-
-
-
-
-
-
-
-
angela -
Paneer Vavidg (Gilaky fried cheese)🇮🇷
-
-
-
-
-
-
-
-
-
Comments