3 large russet potatoes, washed but not peeled
6 Tbsp Butter
2 - 3 Tbsp Olive oil
Truffle Salt By The Truffleist - to taste
Shaved fresh black truffle (optional)
8 - 10-inch seasoned cast iron or nonstick pan with a tight fitting lid
Heat 2 Tbsp butter and 1 Tbsp olive oil over medium low heat until butter melts and just starts to foam.
Shut off the heat under the pan.
Using a mandolin, slice the potatoes into very thin slices.
Arrange the slices tightly around the pan in concentric circles starting at the outer edge of the pan and working your way into the center.
If using shaved truffle, alternate slices of truffle between every third slice.
Season the first layer of potatoes with Truffle Salt.
Repeat with each potato until you achieve three tight layers.
Turn the heat back on under the pan at medium.
Generously drizzle the potatoes with olive oil.
Add a few pats butter around the pan of potatoes.
Season with Truffle Salt.
As the pan starts to sizzle, you will see the fat bubbling up.
Place a lid on the pan and seal tightly for 1 - 2 minutes, steaming the potatoes.
Remove the lid and swirl the pan noting whether the potatoes are binding together.
If they slip loosely all around the pan, tuck the slices back into the tight circle allow to sizzle and cook longer uncovered.
Raise the heat slightly if the sizzle diminishes.
Once the potatoes are turning golden and crisp, swirl the pan again to confirm that the potato layers have formed a cake.
Flip the Potatoes Anna and cook on the other side also until golden and crispy.
Slide onto a cutting board, season with Truffle Salt, and cut into wedges.