Pommes de Terre aux Truffes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      40 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

This ultra-luxurious way of dressing up the humble potato relies on the earthy flavours of goose fat and truffle for best effect. In the south-west, where factory farming has never really managed to gain a stranglehold over the region, many farmers are now replanting truffle oaks in the place of maize and oilseed rape, with the result that, in season, fresh truffles are now increasingly affordable. If you can’t get them, try a few wild mushrooms and a drizzle of truffle oil.


  • 800 g waxy potatoes
  • 20 g truffle, whole or shavings
  • 4 tbsp goose fat or olive oil
  • bunch of flat-leaf parsley, chopped
  • sea salt
  • freshly ground black pepper
  • 1 tbsp truffle oil, optional


    Steam the potatoes for 20 minutes, and when just cool enough to handle, cut into 4cm slices. If using a whole truffle, slice as finely as possible, and if using shavings, dice finely. Heat the goose fat (if you’re a vegetarian, use a rich, fruity olive oil instead) in a large frying pan and, when hot, add the potatoes, truffle, parsley and seasoning, and fry over a medium heat for 5 minutes. Serve – making sure that you gather all the truffle pieces and parsley from the bottom of the pan. Drizzle with the truffle oil, if using.