Striker Chef's Baby Potato Confit with Truffle Mayo Sauce

Name: Striker Chef's Baby Potato Confit with Truffle Mayo Sauce
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 10-12 baby potatoes or small potatoes; Fresh thyme sprigs, to taste; 5-6 cloves garlic; 1/2 tablespoon salt; Generous amount of black pepper (about 50 twists); Olive oil, enough to cover the potatoes (about 2 cups); 3 tablespoons mayonnaise; 1 tablespoon truffle sauce (or paste); 1 scallion

Crispy on the outside, tender on the inside baby potatoes infused with herb flavor, served with a rich truffle mayonnaise sauce.

50 min Difficulty Easy side dish

Main ingredients

potato thyme garlic seasoning salt olive oil mayonnaise truffle sauce green onion

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potato thyme garlic seasoning salt olive oil mayonnaise truffle sauce green onion

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Quick recipe

Cooking tips

The potatoes must be completely submerged in oil; otherwise, they will roast instead of confit. Ensure no part of the potato is exposed above the oil.
Cooking time varies depending on potato size. Before removing from the oven, always check for tenderness by piercing the center with a fork.
Roughly mashing the potatoes rather than making them completely smooth allows the truffle sauce to seep into the cracks, resulting in a better texture.

Recommended for

Those who want to enjoy a potato dish with deep herbal flavors and a sophisticated truffle aroma, instead of ordinary french fries.
Those looking for a simple yet visually appealing snack that pairs well with wine or beer.

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