Ampersand’s Truffled Hasselback Idaho® Potato | Idaho Potato Commission
- Begin by preheating an oven to 400˚F. Take your potatoes and wash them well. - Cut the bottom of the potato off to make a “foot” for them to stand on. - Make vertical slices ¼ inches apart...
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Cooking tools:
- Oven
- Baking sheet
- Chef's knife
- Cutting board
- Chopsticks
- Palate knife
- Whisk
- Mixing bowl
- Measuring cup
- Measuring spoon
- Colander
- Salad spinner
- Serving platter
- Kitchen towel
- Spoon
Ingredients
- 1 Hasselback Idaho® Potato
- 1 T Truffled Crème Fraîche
- ½ C Arugula Salad
- 5-10 Pieces of Parmesan Shavings
- 10-20 Fresh Black Truffle Shavings, thinly shaved
- Course Sea Salt, to taste
- Black Pepper, to taste
- 3 Yukon Gold Idaho® Potatoes (B size)
- 3 T Oil
- 2 Thyme Sprigs
- 2 Rosemary Sprigs
- 3 Garlic Cloves
- Salt, to taste
- Black Pepper finely ground, to taste
- 1 C Crème Fraîche
- 1 T Black Truffle Oil
- Lemon Zest from 1 Lemon
- 1 T Black Truffle, minced
- 8 oz Wild Arugula
- 1 Head of Radicchio
- ½ C Lemon Juice
- ¼ C Extra Virgin Olive Oil
- 2 T Honey
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