Truffle Potato Saute With Melted Leeks and Crispy Potato Skins

Yield: 6 servings

Preparation time is 25 minutes

Ingredients

For the leeks:

• 2 cups julienne leeks (500 millilitres)
• 3 tablespoons butter (45 millilitres)
• 1 tablespoon canola oil (15 millilitres)
• 1 tablespoon minced garlic (15 millilitres)
• 1 teaspoon sugar (5 millilitres)
• pinch of salt
• 2 tablespoons crème fraiche (30 millilitres)

For the potatoes:

• 3 Yukon gold potatoes, scrubbed and cleaned, peel and reserve the peel for frying
• 2 tablespoons butter (30 millilitres)
• 1 large shallot finely diced
• 1/2 cup corn kernels (100 grams)
• ¼ cup white wine (60 millilitres)
• 2 tablespoons chopped thyme (30 millilitres)
• 1/3 cup Parmesan shavings (70 millilitres)
• 3 tablespoons chopped black truffle (45 millilitres)
• 1 tablespoon white truffle oil (15 millilitres)
• vegetable oil for frying

Directions

1. To prepare the leeks, melt the butter and oil in a non-stick pan over a medium heat. Add the leeks and cook for 3 minutes. Add the garlic and sugar and cook another 5 minutes or until tender. Season and stir in the crème fraiche. Take the pan off the heat and keep it warm until serving.
2. Fry the potato skins in the vegetable oil and drain them on paper towels.
3. In a non-stick pan melt the butter, add the shallot and cook for 1 minute. Add the diced potatoes and cook for 6 minutes or until soft. Add the corn and cook for 3 more minutes. Deglaze the pan with wine and cook for 4 more minutes. Season the potatoes, add the thyme and stir in the parmesan and olive oil. Remove the pan from the heat.
4. Serve with the melted leeks and the crispy potato skins.