Thursday, May 31, 2012

Smashed Potatoes w/ Truffle Oil YUM!

I don't know why these smashed potatoes are so popular, but I guess it's the twice baked thing.

You boil the little new potatoes first (about 20 minutes).

Smash each spud down with a fork, then brush them with olive oil, sprinkle with kosher salt and your favorite fresh herbs. Here I used thyme.

Then bake on a sheet pan at 400F for 20 minutes or so, until they are nice and crispy.

Drizzle with the oh, so magical truffle oil (try to find the good stuff from Italy made with REAL truffles, a little goes a long way). And serve.

Everyone goes nuts for these.


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Sam @ My Carolina Kitchen said...

What a great idea to use truffle oil in place of EVOO. No wonder everyone goes nuts for these. I would too. I'm pinning this under recipes to try.

Joanne said...

Truffle oil makes everything so much more awesome. These look so tasty!

Patsyk said...

Yeah, those have to be some seriously amazing potatoes!

lea said...

these would be tempting to make for a Montana breakfast. Almost bite size!

Proud Italian Cook said...

These are so darn addicting, the crunchier the better!

Oui, Chef said...

I've read about these smashed / baked spuds for a while now, but have yet to make them myself. They sound fabulous, and I love the look too!

A said...

do you use white or black truffle? oil can not figure out which to get