Potato with truffles, baked in its skin
Ingredients
For
4
personnes
- 2 potatoes weighing 300 g each, or 4 potatoes weighing between 150 and 200 g each
- 170 g of black truffles or seasonal truffles
- 50 g butter
- Traditional-style olive oil
- Guérande Fleur de Sel
- Freshly ground pepper
Tip
This traditional-style olive oil offers notes of cocoa, mushrooms, vanilla and candied fruit, with no bitterness. It pairs perfectly with potatoes and truffles.Among the traditional-style olive oils, choose the Aix-en-Provence olive oil – ripened olives PDO, the Provence olive oil – ripened olives PDO, olive oil from the Vallée des Baux-de-Provence – ripened olives PDO or a traditional-style olive oil from France.
Instructions
- Peel the potatoes.
- Brush 4 pieces of aluminium foil with melted butter, wrap the potatoes in the foil, place them in an ovenproof dish, and bake for about 1 hour at 160°C.
Place the halved potatoes in 4 soup plates, slice the truffles into thin strips and arrange them on top of and around the potatoes, then drizzle with a little olive oil.
- Sprinkle with Guérande fleur de sel and a few turns of the pepper mill.
Tip
This traditional-style olive oil offers notes of cocoa, mushrooms, vanilla and candied fruit, with no bitterness. It pairs perfectly with potatoes and truffles.Among the traditional-style olive oils, choose the Aix-en-Provence olive oil – ripened olives PDO, the Provence olive oil – ripened olives PDO, olive oil from the Vallée des Baux-de-Provence – ripened olives PDO or a traditional-style olive oil from France.
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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