moderately demanding    35 min    4 people

Peel and wash the potatoes. Make incisions widthwise across the potatoes. Fill incisions with chopped black truffles, season with salt and pepper, coat with 30 g of melted butter. Wrap each potato in aluminium foil and bake in the oven for 30 minutes at 175 °C (347°F). Pour white wine into a hot pan, add the remaining chopped truffles, jar oil and butter. Stir until all ingredients combine and pour over the potatoes.