Fingerling Potatoes en Papillotte with Truffle Butter and Thyme
A Truffle a Day — Day 24
As we already know, truffles, despite being considered a rich man’s food, go best with those elements long considered a poor man’s food, potatoes first and foremost among them. Here’s a delightful twist with simple ingredients.
Ingredients:
5–6 fingerling potatoes per person
2–3 teaspoons butter
Salt and pepper, to taste
1 sprig thyme per person
¹∕ ³ ounce truffles per person
Preparation:
Prepare several sheets of parchment, one per person. In the center of each, place several fingerling potatoes, a few slivers of truffle butter (or fresh butter and fresh-grated truffles), salt, pepper, and a few sprigs of fresh thyme.
Fold the parchment together over the ensemble and tuck the ends underneath. Place on a baking sheet in the oven at 400°F for a half hour or so, until steaming and tender.
Serve papillottes alongside a freshly-seared steak, or all alone with a salad.
A Truffle a Day is a series of one-a-day truffle recipes, excerpted from the soon-to-be-released Cooking with Truffles: A Chef’s Guide. All recipes can be prepared with or without truffles, depending on the voluptuousness of your pantry.
