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Crispy Vitelotte from the oven

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Ingredients for 2 servings:

  • 500 g potatoes (Vitelotte, purple truffle potatoes)
  • 250 ml vegetable stock
  • 3 tbsp olive oil
  • 1 tsp sea salt, coarse
  • 2 cloves garlic
  • Pepper, optional
  • Chili, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

a delicious variation of the purple truffle potato

Wash the potatoes and slice them thinly with a sharp knife or a vegetable slicer. Mix the broth, olive oil, sea salt, and crushed garlic cloves to make a marinade. Arrange the potatoes in a fan-shaped pattern on a baking sheet and drizzle with the marinade. Sprinkle with pepper, chili, or other spices to taste. Place the baking sheet in the oven and bake the potatoes at 180°C (convection oven) for about 60 minutes until crispy. This dish goes well with a quark dip, fried mushrooms, or much more.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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