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Small Red Potatoes Carved Into Mushroom Shapes
Drizzle with Truffle Oil and Serve this Gourmet Treat with the main entree


I created this unique way to serve these little red potatoes by carving them into mushroom shapes then drizzle them with truffle oil just before serving, what a gourmet treat! They are always a conversation piece because they are so different and unique, serve them with the Main Entree. See more of my easy and different gourmet side dish ideas for Dinner Parties.

potatoes in mushroom shapes
recipe and photograph created by Peggy Bucholz

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potatoes with sour cream
Small Red Stuffed Potatoes

Prep Time: 20 min   Total Time: 20 min   Yield: 4 to 6 servings


2 pounds small red potatoes, 3 to 5 per person
4 tablespoons butter, melted
1 tablespoon White Truffle Oil
1 teaspoon coarse sea salt
freshly cracked black peppercorns to taste
1/4 cup chives, chopped for garnish


Use a utility knife to make a 1/4-inch deep cut completely around the middle of red potato. Make mushroom stems by cutting approximately 1/4-inch deep cuts vertically all around the lower half of the cut potato leaving the center bottom half intact until it looks like a stem. Place in cold water to prevent turning brown while you cut more (save the discarded potato pieces for soups or stews).

Bring a pot of salted water to boil, insert a steamer basket with potatoes, cover and cook until they are tender but not mushy, test by poking with the tip of a sharp knife. Carefully drain without severing the stems, they are fragile. Add melted butter blending carefully. Arrange 3 to 5 potatoes per individual plate, add salt and pepper, drizzle with Truffle oil, garnish with chopped chives and serve.

wine recommendation: Pinot Noir; Chardonnay

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 created by Peggy Bucholz, Fine Dining Gourmet Recipes
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