Parmesan Truffle Crusted Roasted New Potatoes

Served with a Lemon White Wine Sauce and Salmon Patties

Serves 4



4 medium new potatoes diced into ¾” pieces, about 2 ½ C
½ C parmesan cheese grated
½ t truffle salt
3 T fine corn meal
4-5 T good olive oil
Kosher salt

Salmon Patties:

1 can pink salmon
1 large stalk celery, chopped
¼ medium white onion, diced
1 egg
2 oz of 2% milk
4 T Italian flavored bread crumbs
¼ t good curry powder
1/8 t white pepper
½ t kosher salt
Handful fresh flat leaf parsley, finely chopped

White Wine Lemon Sauce:

1 T butter, 1 T flour, ½ C white wine like a Pinot Grigio, ¼ C fresh squeezed lemon juice, kosher salt, dash of dried thyme and a dash of dried tarragon.


  • In a bowl combine the corn meal, grated cheese, truffle salt and stir. Then toss the chunks of potatoes in the olive oil in another bowl. Then combine with the cheese mixture. Add a little more olive oil if needed so that there’s no dry pieces. Arrange on a baking sheet and cook for 20-5 minutes at 350 degrees F, until soft.Sprinkle with more kosher salt after coming out of the oven and serve.
  • Assemble ingredients for salmon patties, form into 5-6 patties, and cook in good olive oil until browned.To make sauce, make roux and alternately add the wine and lemon juice, stirring vigorously each time until smooth. Add the tarragon and thyme and a little salt.

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