This simple and straightforward recipe for crispy smashed truffle parm potatoes is easy to make and looks like it took a lot more effort than it did, thanks to the complex flavor added by truffle oil. Perfect as an impressive appetizer or a delicious side for a weekday dinner, with an optional truffle aioli for an extra kick.
First, grab 3 cups of mini potatoes. Add them to a pot of boiling water and boil until they’re soft (18-22 mins). Drain and let cool for about 10 mins. Meanwhile, preheat your oven to 425 degrees Fahrenheit. Once they’ve cooled, arrange them on a parchment paper lined baking sheet (may need to use multiple sheets!). Using a mason jar or cup, smash the potatoes. Drizzle them with olive oil and sprinkle with salt and a generous amount of freshly shaved Parm. Bake on 425 degrees Fahrenheit for 25-30 minutes, or until golden brown and crispy! Then, drizzle them with some white truffle oil, sprinkle with more fresh grated Parm, some chopped parsley, and flaky salt. These are great on their own, but to take these to the next level, you can make a truffle aioli! It’s 3 tbsp of mayo, the juice of 1/2 a lemon, 1 tsp of truffle oil, 1 clove of minced garlic, and a pinch of salt, mixed together.
