Truffle & Parmesan Hasselback Potatoes

Ingredients

• 1.5 lbs Mini Potatoes like mini Yukon Gold, fingerling or small red potatoes
• 3 tablespoons Truffle EVOO
• 1 tablespoon minced garlic
• Sea salt, 
• Freshly ground pepper
• 1/4 c. grated parmesan cheese

 
​Directions

Preheat oven to 425F. 

To slice the potatoes: Lay a pencil or chopstick next to each potato as a guide as you slice, so you do not cut all the way through. Slice 1/8” thick slices, cutting down to the chop stick or pencil.

Place hasselback potatoes in a large bowl. Drizzle with 2 tablespoons of Truffle EVOO and sprinkle with salt and pepper to taste. 

Arrange potatoes in an even layer, cut side up, on the baking sheet. Bake in preheated oven for 30 minutes.

Remove from oven. Drizzle with remaining tablespoon of Truffle EVOO and garlic. Return to oven and roast an additional 20-25 minutes, or until golden brown.

Remove potatoes from oven and immediately dust with freshly grated parmesan. Serve hot.

Truffle Extra Virgin Olive Oil

$24.00

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