Crushed Truffle Potatoes

Crushed Truffle Potatoes

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Ingredients:
  • 12 new red baby potatoes
  • salt and freshly ground black pepper
  • ½ tbsp Extra Virgin Olive Oil
  • 1 tbsp Black Truffle Oil
  • ½ tsp chopped truffle (from a jar)
  • handful of baby arugula

Directions:

Boil the potatoes in salted water for 12-15 minutes, or until tender. Drain and season with salt and freshly ground black pepper.

Add the Extra Virgin Olive Oil and Black Truffle Oil and lightly crush with a fork or potato masher. Stir in the chopped truffle.

Toss in handful of fresh arugula gently mix and serve with favourite dish.