Preheat oven to 400° F.
Cook potatoes until soft and fork-tender, around 20 to 25 minutes.
Drain the potatoes and let them sit in the colander for 5 minutes.
Place potatoes in a baking pan and smash with the bottom of a glass jar. Sit on the tray for 3-4 minutes to release steam. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 40-45 minutes until golden and crispy (without turning).
Transfer to a serving platter, finish with truffle oil, grated parm, and crispy fried sage (or fresh parsley). Enjoy!
