Truffle Hasselback Potatoes Recipe


Our Misty Mountain Black Truffle Oil & Sea Salt were MADE for these hasselback potatoes. Both are products from Italy that we’ve shipped in to give your dishes that perfect authentic flavour. 


  • Bag of mini yellow potatoes
  • 3 tbsp Misty Mountain Black Truffle Oil
  • 1 tsp Misty Mountain Black Truffle Sea Salt
  • 1/2 tsp black pepper
  • 1/2 tsp fresh thyme leaves
  • 1 tsp garlic powder
  • 1 tsp fresh chives, chopped
  • 3 tbsp parmesan, grated
  • Fresh thyme sprigs for garnish


Preheat oven to 425. Line a baking sheet with parchment paper and set aside. Cut the potatoes by making thin slices that don’t go all the way through. Place them in a large bowl. Drizzle with truffle oil and sea salt. Add the pepper, thyme, and garlic powder. Mix well. Arrange on the baking sheet with the cut side facing up. Bake for 25 minutes or until golden brown. Remove from the oven. Drizzle more truffle oil on top, then garnish with chopped chives, grated parmesan, and fresh thyme sprigs. 

Misty Mountain Black Truffle Oil

Sourced From: Windy City Dinner Fairy