The truffle potato is a purple, slightly elongated potato. It is a very tasty, waxy potato. The purple color is retained when the potato is cooked. The truffle potato originally comes from France, where it is better known as “Vitelotte-Noir”. They are called truffle potatoes because of the shape and color that closely resemble the characteristics of a truffle. The texture is similar to that of a Charlotte and Nicola and is also waxy. Truffle potatoes are suitable for multiple purposes such as cooking, deep-frying, baking and mashing. Due to its unique appearance, the truffle potato is a way to add color and flavor to a meal, and today truffle potatoes are available almost all year round.
Rinse well before cooking. When boiling, let the potato boil unpeeled for approx. 5 minutes, then simply let go of the skin.
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