Mini Truffle Baked Potatoes
Recipe courtesy of Executive Chef Nick Ritchie, Signature Kitchen Suite
Ingredients
1lb small Yukon potatoes (2 bite potato)
1 teaspoon extra virgin olive oil
pinch salt
½ cup truffle aioli vinaigrette (recipe follows)
¼ cup minced chives
¼ cup bacon bits (optional)
Truffle Aioli Vinaigrette
1 cup aioli or mayo
1 ½ tablespoons white truffle oil
1 tsp Dijon mustard
1 tsp sherry vinegar
1 tsp lemon juice
t.t. salt and pepper
chopped truffle or truffle paste
For Truffle Vinaigrette: In a medium bowl, whisk all ingredients to combine well.
For Truffle Vinaigrette: In a medium bowl, whisk all ingredients to combine well.
Method
- Toss the potatoes with the olive oil and the salt. Set the SKS Speed oven to Auto Cook and select the Baked Potato setting for 2 potatoes (14-18 ounces). Spread the potatoes out around the metal oven tray and place in the oven. Press the start button and the potatoes will cook for 12 minutes.
- Carefully remove the tray of cooked potatoes from the oven. Make a small slit in the top of each potato and pinch to open slightly. Pipe some of the truffle aioli and sprinkle with chives and bacon bits if using. Serve while still warm.
***these quick roasted potatoes can also be used as a roasted herb or garlic potato to accompany a steak or entrée dish. Toss them in minced herbs, lemon zest or toasted garlic once they are cooked for a great side dish.
*** Recipe will make extra vinaigrette which can be stored refrigerated for 7-10 days.
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