Ingredients Jump to Instructions ↓

  1. 2 cups boiled yukon gold potatoes , roughly chopped

  2. 1 large onion , sliced into thin

  3. 1/2 rings

  4. 1 tbs. butter

  5. 1 tbs. olive oil

  6. 1 tsp.-

  7. 1 tbs. truffle oil coarse salt and fresh ground black pepper

Instructions Jump to Ingredients ↑

  1. How to make it Melt oil and butter together in a sautee pan over medium high heat. When the mixture starts to sizzle, add the onions. Sautee until edges are crispy and brown, about 10 minutes. Remove with a slotted spoon and set aside. Add the potatoes to the pan and fry until the outsides turn golden and crusty. Season with salt and and pepper to taste. Mix onions into the potatoes and put the mixture into a serving dish. Drizzle with the truffle oil. Start with just a teaspoon and cautiously add more to taste. (I generally use truffle oil very sparingly as it can be overwhelming, but the potatoes and onions stand up to it nicely and can carry a reasonably generous drizzle.) Sprinkle with coarse salt and freshly ground pepper and serve.


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