Ampersand’s Truffled Hasselback Idaho® Potato

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

 Hasselback Potato Method:

  • 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

Truffled Crème Fraîche Ingredients:

  • 1 C Crème Fraîche
  • 1 T Black Truffle Oil
  • Lemon Zest from 1 Lemon
  • Salt, to taste
  • 1 T Black Truffle, minced

 Arugula Salad Ingredients:

  • 8 oz Wild Arugula
  • 1 Head of Radicchio
  • ½ C Lemon Juice
  • ¼ C Extra Virgin Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 2 T Honey

Directions:

  1. Begin by preheating an oven to 400˚F. Take your potatoes and wash them well.
  2. Cut the bottom of the potato off to make a “foot” for them to stand on.
  3. Make vertical slices ¼ inches apart from each other the entire length of the potato. Be careful not to cut through the potato. You can use two chopsticks or two plastic cutting boards on either side of the length of the potato.
  4. Then season potatoes with salt, pepper, and coat in the oil. Place the potatoes on a bed of thyme, rosemary, and garlic with about a cup of water. 
  5. Roast for 50 min to 1 hour. Check the potatoes for doneness by skewering with a dull flat knife (Palate knife). If there is no resistance, roast for an additional 10-15 min to crisp the slices of potato.

Directions for Truffled Crème Fraîche:

  1. Whip the crème fraîche to medium peaks.
  2. Fold in the remaining ingredients with the wire whip.
  3. Season with salt.

 Directions for Arugula Salad:

  1. Dice the Radicchio, then wash and dry the greens well, and set to the side.
  2. In a bowl whisk together the lemon juice and honey, then slowly drizzle in the olive oil.
  3. Season the dressing with salt and pepper to taste.
  4. When assembling the salad make sure to lightly season the greens, before dressing lightly with the vinaigrette. Only season and dress what you need per plate.
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Yield: 1

Source:
Tim Havidic
Ampersand Wine Bar
Chicago, IL

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