Crispy Smashed Potatoes


Crispy Smashed Potatoes

Servings 4


  • 12-14 small Yukon potatoes
  • 1 tablespoon salt, for boiling
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons truffle oil
  • ¼ cup grated parmesan cheese
  • crispy sage or fresh chopped parsley


  • 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!