Crispy Truffle Potatoes

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
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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 


  1. 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.
  2. 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. 
  3. Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
  4. 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.  
  5. Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.
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