Yields 4-6 sides.
1 hours 50 minutes, plus overnight setting time.
- 1kg Maris Piper potatoes peeled and washed
- 140g White Truffle Clarified 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.