Sautéed Potatoes Sprinkled with Chopped Truffles

• 5 medium-to-large white or red waxy potatoes (about 2 ½ pounds [1.1 kg] total), peeled,

Slice the potatoes to about the thickness of 2 quarters with a mandoline or chefs’ knife and pat them dry in kitchen towels. (Don’t use paper towels, which stick and tear.) Heat the fat or butter in two 10- to 14-inch [25.5- to 35.5-cm] nonstick pans or well-seasoned iron pans until you smell the fat or the butter froths. (You need two pans so you don’t h