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Finger Food with Jolanta – Mini potatoes, goat cheese and truffles

Serves 15


15 small potatoes

100 g goat cream cheese (snøfrisk)

2-3 tbsp sour cream

salt, pepper

black truffles

truffle oil



  • Preheat the oven to 200°C. Combine potatoes and 2 tablespoons truffle oil in a large bowl. Sprinkle with salt and pepper and toss to coat. Wrap each potato in aluminum foil. Bake until potatoes are cooked through, about 35 minutes
  • In small bowl mash together sour cream and goat cheese
  • Top each potato with a spoonful of goat cheese cream mixture and truffle slice







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