This Potato with truffle and butterfat Terrine is going to change the way you make potatoes. It's a little bit time consuming but it pays dividends. Layers of crispy golden brown potato drenched in white truffle butter, try it as an alternative to roast potatoes for your Sunday lunch or chips with your steaks.
Yields 4-6 sides
1 hours 50 minutes, plus overnight setting time.
- 1kg Maris Piper potatoes peeled and washed
- 140g White Truffle Butter
- 1tbsp Maldon salt
- Vegetable oil for frying
- Preheat the oven to 160°C.
- Peel the potatoes and slice as thinly as possible using a mandolin.
- Line a 1.7l terrine mould with baking paper.
- Remove the lid off the jar of white truffle clarified butter and heat in the microwave for 15 seconds, until melted.
- Toss the potato slices with 120g of the melted clarified butter and tablespoon of salt in a large bowl.
- Layer the potatoes in the mould, one slice at a time. You should put down a layer of potatoes and then add some melted clarified truffle butter on top and continue to layer until the mould is full. Add a bit of cornflour between every other layer, helps stick.
- Fold the parchment over the potatoes and then cover in tin foil. Bake the potatoes for about 1.5 hours, until the potatoes are completely tender.
- Test doneness by sticking a knife into the potatoes -- there shouldn't be any resistance.
- Place a small baking tray of the same size on top of the baking paper covering the potatoes, along with a few heavy weight tins and leave to cool, then refrigerate overnight to compress.
- The next day, remove the weights and tray and cut the potatoes into 3 x 3cm pieces.
- Fry the sliced pieces of potato in the remaining truffle clarified butter and a little vegetable oil for around 4 minutes until gold.
- Sprinkle over some Maldon salt and eat immediately.