“www.finedinings.com Recipe calls for steaming - I roasted with olive oil and fresh thyme.”
READY IN:
30mins
SERVES:
2
YIELD:
10 potatoes
UNITS:
US

Ingredients Nutrition

  • 10 small red potatoes
  • salt and pepper, to taste
  • white truffle oil

Directions

  1. Using a utility knife, make a 1/4 inch deep cut completely around the middle of the potato. Make stems of mushroom by cutting 2 slits vertically from bottom.
  2. Place in cold water to prevent turning brown. Can be done ahead.
  3. Roast approximately 20 minutes or until done - but not mushy!

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