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Side Dishes

Crushed Truffle Potatoes

12 new red baby potatoes
salt and freshly ground black pepper
½ tbspExtra Virgin Olive Oil
1 tbsp Black Truffle Oil
½ tsp chopped truffle (from a jar)
handful of baby arugula


Boil the potatoes in salted water for 12-15 minutes, or until tender. Drain and season with salt and freshly ground black pepper.

Add the Extra Virgin Olive Oil and Black Truffle Oil and lightly crush with a fork or potato masher. Stir in the chopped truffle.

Toss in handful of fresh arugula gently mix and serve with favourite dish.


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