Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

A small amount of truffle oil infuses the whole dish with loads of earthy essence. If you don't have truffle oil, you can use olive oil for a more subtle flavor. Use a mandoline for quick, easy, uniform potato slices.

Ann Taylor Pittman
Recipe by Cooking Light November 2011

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
25 mins
total:
1 hr 5 mins
Yield:
Serves 6 (serving size: 1 wedge)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Combine 2 teaspoons thyme and kosher salt in a small bowl.

  • Drizzle butter into a 10-inch cast-iron skillet coated with cooking spray. Arrange a layer of slightly overlapping potato slices in a circular pattern in pan; sprinkle with about 1/2 teaspoon salt mixture and drizzle with 1/2 teaspoon truffle oil. Repeat layers 4 times, ending with truffle oil. Press potato mixture firmly to pack. Cook over medium-high heat for 6 minutes without stirring.

  • Cover with foil, and bake at 450° for 20 minutes on bottom rack in oven.

  • Uncover and bake an additional 20 minutes or until potatoes are tender when pierced with a knife. Loosen edges of potatoes with a spatula or knife. Place a plate upside down on top of pan; invert potatoes onto plate. Sprinkle with remaining 1/2 teaspoon thyme.

Nutrition Facts

215 calories; fat 8.9g; saturated fat 2.7g; mono fat 5.3g; poly fat 0.6g; protein 2.9g; carbohydrates 31.4g; fiber 2.2g; cholesterol 8mg; iron 0.6mg; sodium 328mg; calcium 9mg.
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