Truffles and potatoes are a magical combination and this roasted buttery appetizer proves just that.
- 2 pound tiny potatoes, assorted colors
- 2 tablespoon olive oil
- 2 tablespoon black truffle butter
- ½ teaspoon truffle sea salt, or to taste
- ¼ cup freshly grated parmigiano-reggiano cheese
- 1 small, fresh black summer truffle (optional)
Preheat the oven to 400 degrees. Scrub the potatoes under running water with a brush to ensure the skins are perfectly clean, then dry them in a clean dish towel — you want them to be dry when you put them in the oven. Scatter the potatoes on a baking sheet and pour over the olive oil; shake the pan until the potatoes are evenly coated with the oil, or use your hands to toss them around.
Slide the baking sheet into the oven and roast the potatoes about 40 minutes, or until they are tender when you poke them with a knife or toothpick. Remove the pan from the oven and dump the potatoes into a mixing bowl. Add the truffle butter, truffle salt and grated cheese and toss. If it’s summer truffle season and you can afford one of the precious nuggets of earthy goodness (much less expensive than the winter truffles), grate as much truffle as you like over the bowl, and toss again.
Serve with toothpicks as an hors d’oeuvre at your next cocktail party and watch your guests swoon.