Crisp Potato Pancakes with Truffled Crème and Fresh Herb Garnish
Servings
4
Ready In:
2hrs
Calories:
610
Good For:
Lunch
About this Recipe
Crisp on the outside and tender at the center, these potato pancakes are a refined take on a comforting classic. Paired with a silky truffled crème and finished with fresh herbs, this dish balances richness and freshness with ease. Ideal for a relaxed lunch or a shared table, it highlights the quality of carefully selected ingredients and the pleasure of simple, well-executed flavors.
Ingredients
Potato Pancakes
- 4 medium russet potatoes, peeled
- Half stick of butter
- 2 large eggs, lightly beaten
- 3 tbsp finely sifted flour
- 1 tsp sea salt
- ½ tsp freshly ground white or black pepper
- Planeta Extra Virgin Olive oil for sautee
Truffled Crème
- ½ cup crème fraîche (preferred for richness and stability) or sour cream
- 1–2 tsp Selezione Tartufi Black truffle paste
- ½ tbsp finely chopped fresh parsley
- Pinch of flaky sea salt
- Freshly cracked pepper
Optional Enhancements
Shaved seasonal black or white truffle
Parsley, chopped
Step by Step Instructions
Step 1
Prepare the Potato Pancakes
- Boil the potatoes until soft in salted water
- Mash into a bowl with the butter. Blend well
- Transfer to a mixing bowl and fold in the eggs, flour, salt, and pepper until just combined.
- Heat a thin layer of neutral Planeta Olive oil in a heavy skillet over medium-high heat.
- Scoop 2–3 tablespoons of the potato mixture into the pan and gently form elegant, evenly shaped rounds.
- Fry until deeply golden and crisp on each side, about 3–4 minutes per side.
- Set on a rack or paper-towel-lined tray to drain while remaining batches cook.
Step 2
- Prepare the Truffled Crème
- In a small bowl, whisk together the crème fraîche, truffle oil, chives, parsley and a pinch of flaky salt.
- Taste and adjust the truffle intensity—keep it refined, not overpowering.
- Chill for 10–15 minutes to allow flavors to bloom.
Step 3
- Assemble with Elegance
Arrange the warm potato pancakes on a platter or individual plates. - Top each with a quenelle or small spoonful of the truffled crème.
- Garnish with:
- A shaving of fresh truffle (if available)
- A scattering of parsley
