Potatoes with truffle mayonnaise

Potatoes with truffle mayonnaise
Cooking Time: 1 hour 45 minutes
Recipe Category: Mediterranean cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

Crispy on the outside, melting on the inside: these bite-sized confit potatoes are filled with a creamy, aromatic truffle mayonnaise made with Laumont black truffle breakings and truffle oil. A refined yet playful starter that always surprises.

  • Keywords:
  • Confit potatoes,
  • Truffle mayonnaise,
  • Laumont truffle breakings
Nutritional values potatoes
  • Calories: ~2200 kcal
  • Protein: ~6 g
  • Carbohydrates: ~110 g
  • Fat: ~190 g
  • Fiber: ~10 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the potatoes with truffle mayonnaise

4 large potatoes of the Mona Lisa variety
20 ml. truffle oil
150 ml. olive oil
Black truffle breakings
1 egg
Salt
Frying oil

Step-by-step to make the potatoes with truffle mayonnaise

  1. Peel the Mona Lisa potatoes, and cut them into approximately 1.5 cm squares.
  2. With the help of a peeler, scoop out the inside of the potatoes, taking care not to pierce the other end.
  3. Then place the potatoes on a high tray and cover them with plenty of oil.
  4. Place the tray in the oven at 95º for approximately 1h 45 minutes and confit the potatoes.
  5. Meanwhile, prepare the mayonnaise. In a bowl, add the egg and little by little add the truffle oil and the olive oil. When the sauce is ready, neither too runny nor too hard, add the salt and the truffle breakings. Mix everything well.
  6. Heat a pan with oil, and when the potatoes are cooked, fry them so that they get a crunchy texture on the outside.
  7. Finally, fill the holes in the potatoes with the mayonnaise and plate them up. Bon appetit!

Total preparation time: 2 hours

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