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Potatoes - New 'Truffled'
Truffled potatoes sound smart, and possibly difficult to prepare.
In fact they are neither, the truffle from the jar will add to the appearance more than the flavour, as they don't really compare to the fresh versions which we have discounted on price, but which can be grated into the warm potatoes, if you are lucky enough to have one.
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- Suitable for Vegetarians
- Suitable for Vegans
For 4 helpings:
24 washed, but unpeeled, New Potatoes (depending on size) - Jersey Royals are the best, when they're available in early summer, but Nicola's and Charlotte's make good substitutes. Avoid those with thick skins that need peeling.
30gr/1 oz Butter
A few drops of Truffle Oil
1 Truffle from a jar, chopped in small pieces (optional) - the remainder will keep in their juices for a few days in the fridge
A little salt and freshly-ground Black Pepper
1. Cook the new potatoes for 12-15 minutes in lightly-salted boiling water, until they are tender.
2. Drain them and mix them to the butter, adding a little salt and pepper.
3. Mash/crush them lightly with a strong fork, add the truffle oil, plus the chopped truffle if using and mix well.