Small Red Potatoes Carved Into Mushroom Shapes
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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.
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Prep Time: 20 min Total Time: 20 min Yield: 4 to 6 servings
Ingredients:
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
Instruction:
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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