This easy, elegant twist on oven-roasted potatoes starts with tender steamed baby gold potatoes. After steaming, each potato is gently smashed to form a small patty, brushed with a mixture of melted butter and truffle oil, then seasoned with truffle salt and freshly ground black pepper. A high-heat roast crisps the edges and seals in the rich, buttery truffle flavor. These crispy smashed truffled potatoes pair beautifully with grilled steak, roast chicken, pork chops or broiled fish.
Crispy Smashed Truffled Potatoes
5 mins
40 mins
45 mins
4 servings
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Ingredients
- 1-1/2 lbs baby potatoes, about 1-1/2-inch diameter
- 2 tablespoons unsalted butter, melted
- 1-1/2 tablespoons white truffle oil
- Truffle salt
- Freshly ground black pepper
Instructions
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Place the potatoes in a pot fitted with a steaming rack and add water. Cover and steam over high heat until the potatoes are tender when pierced with a knife, 18 to 20 minutes. Drain and let cool for about 10 minutes.
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While the potatoes cool, preheat the oven to 425°F and line a baking sheet with parchment paper.
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Place the potatoes on the prepared sheet one at a time and gently flatten each to about 1/2-inch thickness using the back of a spatula or the palm of your hand.
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In a small bowl, mix the melted butter and truffle oil. Brush the potatoes generously with half of the mixture, then season with truffle salt and a few grinds of black pepper.
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Roast until the first side is golden brown, 15 to 18 minutes. Flip each potato carefully, brush with the remaining butter-truffle mixture and season again.
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Return the sheet to the oven and roast another 15 minutes, or until the potatoes are golden and crisp. Transfer to a plate and serve immediately.
Notes
Recipe Notes:
Truffle oil and truffle salt add a distinctive, luxurious flavor. They can be pricier than everyday pantry items, but used sparingly they elevate simple dishes and are worth keeping on hand for special meals.
Store truffle oil and truffle salt in a cool, dark place to preserve their aroma. A little goes a long way: start with modest amounts and adjust to taste.