← All recipes

🍽️ Crispy Potato Pancakes with Black Truffle

269 kcal · 30 min · 4 servings

Ingredients

• 800 g firm-cooking potatoes
• 2 tbsp oil
• 2 tbsp goose fat
• 30 g fresh truffles
• 4 garlic cloves
• salt
• pepper (from the mill)
• 2 tbsp finely chopped parsley

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Slice the potatoes into thin rounds.
3. 3. Heat the oil in a non-stick frying pan.
4. 4. Add the potato slices to the hot pan.
5. 5. Reduce the heat to a medium setting.
6. 6. Fry the potatoes for about three minutes.
7. 7. Add a little goose fat gradually to keep the potatoes moist.
8. 8. Do not stir the potatoes while frying.
9. 9. Reduce the heat again to a very low level.
10. 10. Place a lid on the frying pan.
11. 11. Cook the potatoes covered for ten minutes on very low heat.
12. 12. Add more fat if necessary.
13. 13. Continue frying the potatoes for another ten to fifteen minutes.
14. 14. Do not stir the potatoes in this phase either.
15. 15. Invert the potato cake onto a large plate or the pan lid.
16. 16. Slide the potato cake back into the pan with the uncooked side down.
17. 17. Fry the other side until golden brown for ten minutes.
18. 18. Add a little more fat if needed.
19. 19. Brush the black truffles thoroughly.
20. 20. Slice or shave the truffles into paper-thin pieces.
21. 21. Peel the garlic.
22. 22. Finely chop the garlic.
23. 23. Season the finished potato cake with salt and pepper.
24. 24. Distribute the truffle slices, chopped garlic, and parsley over the cake.
25. 25. Serve the potato cake with a fresh salad.

Nutrition per serving

• kcal: 269
• Protein: 5 g · Fett/Fat: 13 g · Carbs: 33 g