Beignet de Truffe
Recipes > Dinner > Side Dishes > Beignet de Truffe

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Recipe Checklist:
  • 2 large Russet Potatoes (Scrubbed, Peeled and Sliced Thin)
  • 2-3 oz. Black Truffles (Brushed & Sliced Thin)
  • 4-6 T Clarified Butter (Melted & then slightly cooled) (Divided)
  • Coarse Salt to Taste
  • 3 oz Cooked Chicken Livers (Brunoise) (optional)
Tools & Equipment
  • Mandoline
  • Truffle Slicer/Shaver (optional)
  • Work Surface
  • Pastry Brush
  • 2 Bowls (for Holding)
  • Kitchen Tongs or Slotted Spoon
  • Paper Towels
  • 2 Plates (1 for Holding and one for Serving)
Estimated Time
30 Minutes
Serves 4
+ -

Potatoes and Truffles are a classic combination and a natural pairing . They have been married together in dishes since at least the time of Louis XIV, if not earlier. In this Beignet de Truffe recipe, they are merged and Pan Fried into an irresistible Beignet/Chip that makes a delicious  appetizer  or perfect cocktail party nibble. They go well with a glass of Champagne or a dry, crisp White Wine.


Peel the Potatoes and then slice them paper thin using a Mandoline. If a Mandoline is not available make the finest, safest, thinnest slices that you can manage with your Chef’s Knife.

Place the Potato Slices in a bowl of Acidulated Water to prevent Oxidation and set aside. 

Smart Kitchen has a whole resource on Truffles, and another on Black Truffles and then more on the different types of Black Truffles (Black Périgord Truffles, Burgundy Truffles, Oregon Truffles, Black Summer Truffles, etc.). Purchasing the right ingredient for your Beignet de Truffe can be a bit of a chore. As with most things culinary, go with the best ingredients you can manage. Thinly slice the Black Truffles with a Mandoline or Truffle Slicer/Shaver and set aside.

When the Potato and Truffles are sliced, the next step in Preparation, the second of Smart Kitchen’s 4 Levers of Cooking,™ is to assemble the Beignets/Chips. Place 1 thin slice of Potato on a work surface and brush the top with Clarified Butter. Place 1-2 slices of Black Truffle in the center of the Potato slice. Leave an uncovered margin of Potato around the edge. If using the optional diced Chicken Livers, place 1 cube on top of the Truffle in the center of the Beignet.

Cover with a second thin slice of Potato and press down gently but firmly on the Beignet/Chip to seal together. Set the formed Potato-Truffle Beignet/Chip aside on a plate. Repeat the process until all the Potato and Truffles have been used and formed into Beignets/Chips.


To cook the Potato-Truffle Beignets, place a large nonstick Sauté Pan over Medium High Heat. Add 2 - 3 tablespoons of Clarified Butter to the pan and heat it until it approaches its Smoke Point. Slip 4-5 Potato-Truffle Beignets into the pan using a grill spatula. Don’t crowd them. We will be working in batches and will be able to get to them all.

Pan Fry the Beignets until they are golden brown. It should take approximately 1 to 2 minutes.

When the Beignets/Chips are golden brown, remove them from the Sauté Pan with kitchen tongs or a slotted spoon and gently place them on paper towels to drain. Lightly season with coarse Salt to taste while still warm. 

Repeat the process of cooking, draining and salting the remaining Potato-Truffle Beignets/Chips in the same manner, adding more Clarified Butter if necessary to the pan, and allowing the butter to reheat to the Smoke Point before adding more Beignets. Taste and add more Salt if needed before serving.