Crispy Truffle Potato Stack

Ingredients

• 1-3 Russet potato
• 1 oz Black Winter Truffle
• Canola oil for frying
• Salt

Directions

1. Start by squaring off the edges of 1 large russet potato.
2. Using a mandolin, or knife, carefully slice the potato into long slender pieces. You want to achieve the thickness of a credit card or so.
3. Using a truffle slicer or a mandolin, slice the fresh truffle.
4. Stack the potato slices as evenly as possible, placing a slice of truffle between each layer of potato, and then trim the edges to make a rectangular shape.
5. Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.
6. Transfer to a frying pan filled with canola oil heated to 325°F. Fry for about 4-5 minutes, or until a crispy golden brown, flipping throughout.
7. Transfer to a paper towel to drain.
8. Sprinkle with a little sea salt.

Filed in: Aperitif, Appetizer, Black truffle, Black winter truffle, recipe