Chef Tom Fraker
Dutch Yellow® Potatoes O'Brien with Fresh White Truffles
Category
Side Dish
Servings
6 - 8 servings
Prep Time
5 minutes
Cook Time
25-30 minutes
Author:
Chef Tom Fraker
Ingredients
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3 tablespoons Extra Virgin Olive Oil
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3 tablespoons Unsalted Butter
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1 Melissa's Perfect Sweet Onion, diced small
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2 cloves Melissa's Peeled Garlic, minced
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8 ounces Sliced Mushrooms
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Kosher Salt and Freshly Ground Black Pepper, to taste
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1½ pounds Melissa's Dutch Yellow® Potatoes, diced small
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¼ cup White Wine
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1 Green Bell Pepper, diced small
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1 Red Bell Pepper, diced small
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1 Yellow Bell Pepper, diced small
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2 Limes, juiced
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6 slices Thick Cut Bacon, cooked, crumbled
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8 tablespoons (or 1 truffle) Finely Grated Fresh White Truffle
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Freshly Grated Parmesan Cheese
Directions
Heat the olive oil and melt the butter in a large skillet. Add the onion, garlic and mushrooms to the pan and cook over medium heat.
Season with the salt and pepper and cook, stirring occasionally, until the onions are translucent and the mushrooms are softened.
Add the potatoes and wine and cook until the potatoes are just tender. Add the bell peppers and cook until just heated through and still crisp.
Stir in the lime juice, bacon, truffle and parmesan and serve.
Recipe Note
For more intense truffle flavor, add some Truffle Zest Seasoning.
Filed in:
Baby Dutch Yellow Potatoes,
Bell Pepper,
Dutch Yellow Potatoes O'Brien with Fresh White Truffles,
Dutch Yellow® Potatoes O'Brien with Fresh White Truffles,
DYP,
Garlic,
Italian White Truffles,
Limes,
Mushrooms,
Organic Bell Peppers,
Organic Limes,
Peeled Garlic,
Perfect Sweet Onion,
Side Dish,
White Truffle
