Crispy Truffle Potatoes

Name: Crispy Truffle Potatoes
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 3 pounds fingerling potatoes, halved; Kosher salt and freshly cracked black pepper; Vegetable oil, for frying; One 13.05-ounce can truffle cream; 3 tablespoons chopped flat-leaf parsley; 2 tablespoons chopped rosemary; 2 tablespoons chopped thyme

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Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Level: Easy

Total: 30 min
Active: 30 min

Yield: 4 servings

Ingredients

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3 pounds fingerling potatoes, halved

Kosher salt and freshly cracked black pepper

Vegetable oil, for frying

One 13.05-ounce can truffle cream

3 tablespoons chopped flat-leaf parsley

2 tablespoons chopped rosemary

2 tablespoons chopped thyme

Directions

Add the potatoes to a large, heavy-bottomed pot. Cover with cold water, salt the water generously and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain, pat dry and set aside.
Meanwhile, fill a Dutch oven or heavy saucepan about halfway with oil. Heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
Once the oil is hot, add the potatoes in batches and fry until golden brown, about 2 minutes. Transfer the potatoes to a large bowl. Add a pinch of salt and pepper, the rosemary, thyme and the remaining 1 tablespoon parsley. Toss until the potatoes are coated.
Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.