Crispy Pan-Fried Potatoes with Summer Truffle Butter and Rosemary
Ingredients (for 2 people)
300 g small potatoes
30 g truffle butter Lina Sapori e Delizie
dried rosemary
1 tablespoon extra virgin olive oil with White Truffle aroma Lina Sapori e Delizie
salt to taste
pepper to taste
Preparation
- Wash the potatoes well, keeping the peel on (optional)
- cut into 2 parts if small, or into 4/6 parts if large
- cook them for 7 minutes in boiling salted water
- drain them and let them cool
- in a non-stick pan, heat and melt the Lina Sapori e Delizie truffle butter with a teaspoon of Lina Sapori e Delizie White Truffle-flavoured extra virgin olive oil and the rosemary
- add the cooled potatoes and finish cooking by toasting them in a pan until golden brown
- if necessary, bake in grill mode for 5 minutes.
Enjoy your meal!