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Crispy Truffle Potato Stack


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


Start by squaring off the edges of 1 large russet potato.

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.

Using a truffle slicer or a mandolin, slice the fresh truffle.

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.

Cut the rectangle in half, press the slices firmly together, and shingle them into a stair-like structure.

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.

Transfer to a paper towel to drain.

Sprinkle with a little sea salt.

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