Black Truffle Oil Hasselback Potatoes Recipe
-4-5 medium size russet potatoes
-salt and pepper to taste
-1/2 cup unsalted butter melted
-1 teaspoon fresh parsley finely chopped
-1 teaspoon fresh rosemary finely chopped
-3 cloves garlic minced
-6 teaspoons Giorgio Black Truffle Oil
-1/2 cup grated Parmesan cheese
Preheat the oven to 425 degrees. Wash and scrub the potatoes. Slice the potatoes thinly leaving a half an inch base at the bottom.* Salt and pepper the potatoes.
In a small bowl combine melted butter, parsley, rosemary and garlic. Place the potatoes in a 9×13 inch backing dish. Brush the garlic herb butter along the tops of the potatoes.
Roast the potatoes for 40-60 minutes or until fork tender. Once done drizzle with truffle oi and top with cheese
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