Crispy Potato “Truffles” with Truffle Cheese

Menu PartAppetizer/Small Plate
Cuisine TypeItalian
crispy potato truffles

Chef Jason McClure

Matt’s in the Market

Seattle, Wash.

Fresh truffles are frighteningly expensive, but Chef Jason McClure doesn’t break the bank with this version. He uses truffle oil and truffle-infused cheese to mimic the flavor of the pricey ingredient and shapes the potatoes into logs that kind of resemble the real thing. The result is a craveable croquette that is much fancier than french fries.


1 lb. Yukon Gold potatoes, peeled

4 eggs, divided

2 tbsp. truffle oil

Salt and freshly ground black pepper, to taste

2 oz. truffle-infused cheese, cut into small cubes

1 cup panko breadcrumbs

1 cup flour

Vegetable oil, for frying

Sea salt, to taste


1. Cook potatoes in boiling, salted water until tender. Pass through a ricer or food mill into a mixing bowl.

2. Add two eggs, truffle oil and salt and pepper to taste to potatoes; combine until blended. Using a 1-ounce ice cream scoop, form potato mixture into 12 pieces; set on parchment-covered sheet tray.

3. Press a cube of truffle cheese into center of each potato mound; roll into a sphere. In shallow dish, beat remaining two eggs. Measure panko and flour onto sheets of waxed paper. Dredge spheres in panko, beaten eggs and flour.

4. In deep skillet or deep fryer, heat 1 to 2 inches vegetable oil to 350 F. Fry potato spheres in hot oil until golden brown on all sides. Drain on paper towels; sprinkle with sea salt.

Photograph courtesy of Idaho Potato Commission

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