This elegant potato cake combines the earthy aroma of truffle with the fresh taste of dill, creating a luxurious side dish.
https://www.youtube.com/shorts/A8aTWld3Lfg
Ingredients
🥔 2 large russet potatoes
🧈 2 tablespoons unsalted butter
🧂 1 teaspoon salt
🌿 1 tablespoon fresh dill, chopped
🍄 1 teaspoon truffle oil
🧀 1/4 cup grated Parmesan cheese
🫒 1 tablespoon olive oil
Equipment
• Medium saucepan
• Mixing bowl
• Non-stick skillet
• Spatula
Prep Time
15 minutes
Cook Time
30 minutes
Calories & Macros (per serving)
• Calories: 200
• Protein: 5g
• Carbohydrates: 25g
• Fat: 10g
Instructions
1. Prepare the Potatoes
o Peel and dice the potatoes into 1-inch cubes.
o Place them in a medium saucepan, cover with cold water, and add a pinch of salt.
o Bring to a boil over medium-high heat, then reduce to a simmer and cook until tender, about 15 minutes.
2. Mash and Season
o Drain the cooked potatoes and transfer them to a mixing bowl.
o Add the unsalted butter, salt, chopped dill, truffle oil, and grated Parmesan cheese.
o Mash until smooth and well combined.
3. Form the Potato Cake
o Shape the mashed potato mixture into a compact cake, about 1 inch thick.
4. Cook the Potato Cake
o Heat the olive oil in a non-stick skillet over medium heat.
o Carefully place the potato cake into the skillet.
o Cook until golden brown and crispy on one side, about 5 minutes.
o Flip the cake gently and cook the other side until equally golden and crispy, another 5 minutes.
5. Serve
o Remove the potato cake from the skillet and let it rest for a minute.
o Slice into wedges and serve warm.
Cooking and Serving Tips
• Variations: Incorporate finely chopped chives or a sprinkle of black pepper for additional flavor.
• Serving Suggestions: Pair with a fresh green salad or as a side to roasted meats.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet to maintain crispiness.
Enjoy your Truffle & Dill Potato Cake!