Truffled Potatoes Anna


Truffled Potatoes Anna


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 the 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.