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Home » Nutrition » Recipes »

Truffle Potato Pancakes

Dress up potatoes with truffle oil, good for about a gazillion style points and zero degree of difficulty.

4 medium creamer potatoes, diced but not peeled

1 small leek, diced, white and pale green part only

1 tablespoon white truffle oil

1/4 cup finely diced red pepper

1 tablespoon minced fresh basil

Salt and pepper to taste

1 tablespoon grated Parmegiano Reggiano cheese

Separately steam the potatoes and leek until tender.

Place the vegetables in a bowl and add the truffle oil. Mash coarsely with a fork or potato masher, then stir in the red pepper, basil, and salt and pepper to taste.

Form into 8 small patties. Coat a skillet with a light film of vegetable spray and heat until a spray of water dances on the surface. Add the patties and heat thoroughly until the bottom is nice and golden. Turn and cook briefly and serve immediately with a light sprinkle of cheese.

(Serves 4)

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