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Black Truffle Hasselback Potatoes

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Hasselback. Black Truffle. Sounds impossible and fancy, huh? While these are not the most time conscious way to cook spuds, it is a satisfying treat and relatively easy to do. Your family will feel as though they are at a super expensive restaurant, even if you’re all sitting in the living room streaming your favorite episodes.

 

Ingredients

Scale
  • 4-6 medium to small potatoes. You an use just about any potatoes you wish. I used Russet potatoes, as pictured.
  • 2 Tablespoons butter
  • 2 Tablespoons coconut oil
  • 2 teaspoons Black Truffle Salt
  • Black pepper, to taste
  • 1/4 cup shredded cheese, optional I used farmhouse cut mozzarella, but you can use any cheese you’d like.

Instructions

  1. Preheat oven to 425.
  2. Wash the potatoes well, and dry them well. Getting rid of as much moisture as possible will result in crispy tasty
  3. Whichever way the potato rests securely, cut vertical slits spaced between 1/8th to 1/4″ apart while leaving the bottom of the potato in tact. This would be a great time to use those leftover chopsticks from your last Chinese delivery! Place a chopstick on the cutting board on each side of the potato to give yourself a guide so you don’t cut all the way through the potato.
  4. Melt together butter and coconut oil.
  5. Place the potatoes in a baking dish and brush half of the melted butter and coconut oil over the potatoes.
  6. Bake for 30 minutes.
  7. Take out of oven, and brush the remaining fat over the potatoes. Try to get in between each of the layers.
  8. Bake another 30-40 minutes until crispy and tender.
  9. Sprinkle the truffle salt and pepper over the potatoes. Use tongs to carefully turn them and season all sides.
  10. Add cheese in between each layer and cook for 5-10 more minutes until melty and delicious.
  11. Serve immediately in it’s salty, crispy perfection.

Find it online: https://pinchspicemarket.com/blog/black-truffle-hasselback-potatoes/

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