Favorite Recipes of Maverick Swaniel Harrienger











{June 30, 2016}   Potatoes Alexa (Essential Emeril, 2015, page 32)

Ingredients:

  • Portobello-Truffle Emulsion (previous post)
  • 12 medium new potatoes
  • Kosher salt
  • 2 teaspoons unsalted butter
  • 3 tablespoons half-and-half
  • 2 tablespoons white truffle oil
  • 0.25 cup + 2 tablespoons grated Parmigiano-Reggiano cheese
  • Freshly ground black pepper
  • 2 tablespoons chopped fresh chives

Instructions:

  1. Prepare the Portobello-Truffle Emulsion and reserve at room temperature until ready to serve the potatoes.
  2. Place the potatoes in a saucepan with enough water to cover by 1″ + bring to a boil.  Generously salt the water + adjust the heat so the potatoes cook at a steady, gentle boil for 15 minutes.  Drain + set aside until cool enough to handle.
  3. Preheat the oven to 400 degrees F + line a large baking sheet with parchment paper.  Lightly grease the parchment.
  4. Cut the potatoes in half.  Using a spoon or melon baller, hollow out the cut side of the potatoes, leaving a 0.25″ thick shell place the potato flesh in a small bowl + mash until mostly smooth.
  5. In a small saucepan over medium heat, melt the butter with the half-and-half.  Pour the warm mix over the mashed potatoes + stir or mash to blend.  Stir in the truffle oil + 0.25 cup of cheese + season with salt + pepper to taste.
  6. Season the insides of the potato shells lightly with salt + pepper, then spoon 0.25 teaspoon of the Portobello-Truffle Emulsion into the bottom of each one.  Divide the potato mix evenly among the shells, setting the filled potatoes on the prepared baking sheet, then sprinkle the tops with the remaining 2 tablespoons cheese.  Bake for 20 minutes.
  7. Spoon 2 tablespoons of the Portobello-Truffle Emulsion onto each serving plate + use the back of the spoon to spread into a thin, smooth layer.  Place 3 potato halves on each plate + garnish with the chives.  Serve immediately.
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