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

Serves 15

 INGREDIENTS:

15 small potatoes

100 g goat cream cheese (snøfrisk)

2-3 tbsp sour cream

salt, pepper

black truffles

truffle oil

PREPARATIONS:

• 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