Yukon gold potatoes smashed thin and oven roasted, dusted with parmesan and drizzled with truffle oil for the most crave-able side dish or party appetizer. These insanely good SERIOUSLY CRISPY potatoes are nestled atop a pillow of truffle mustard cream sauce for dipping. Yes, you just died and went to potato heaven.
If you like this recipe you should try these creamy parsnip mashed potatoes and this popular reader recipe for creamy potato bacon soup.
This post is sponsored by Shop Taste NY, the official “Eat Local, Drink Local” program for New York State. Thank you for supporting the brands that support Abra's Kitchen. As always all thoughts, opinions, recipes, and musings are my own.
Here are some big declarations, ready?
Potatoes are my favorite carb
This is officially my new favorite way to eat my favorite carb.
These smashed potatoes are crispy – like I'm talking ultra crispy, fluffy on the inside, and oh… yeah… wait for it…
and a truffle dijon cream dipping sauce.
I mean. COME ON!
Let's Get Cooking!
EVERYTHING YOU NEED FOR TRUFFLE SMASHED POTATOES
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Baby Potatoes – Ideally use a waxy potato like Yukon gold or german butterball, but you do want to make sure they are baby potatoes, not full-size.
- Truffle Oil – Truffle oil is a pantry staple in my opinion. I am loving this local NY made brand “Truffleist” purchased from Shop Taste NY
- Truffle Dijon Mustard – Made by the same brand as the truffle oil, “Truffleist” you will want to spread this mustard on every single sandwich you ever make for the rest of your life. Or you can absolutely sub dijon mustard and just add a splash of truffle oil to the dijon/sour cream mixture.
- Parmesan Cheese – Freshly grated using a microplane, to create the parmesan “snow” effect. Delicate flakes of parmesan melting into crispy potatoes, um… yes please!
- Sour Cream – This is to make the truffle dijon cream sauce, you can sub greek yogurt in a pinch.
- Fresh Herbs – My preference is fresh chives and fresh parsley, but (confession time!) I did not have fresh herbs when photographing this recipe so I used dried chives and dried parsley and they worked well, but fresh would be best.
- Olive Oil, Sea Salt, Black Pepper
TOOLS YOU WILL NEED:
- Baking Sheet
- Cutting Board
- Large Pot
- Parchment Paper
- Small Bowl
- Small Whisk
- Microplane grater
LET'S TALK TRUFFLE!
Truffles are amount the most coveted culinary treasures. Truffles are edible spores that grow on an underground fungus, as humble as that may sound truffles are one of the most expensive foods in the world and can sell for as much as $4,000 a pound!
I have partnered with Shop Taste NY to introduce you to some truly incredible local New York products and today's favorite is all about Truffle! The Truffleist creates artfully handcrafted truffle products out of their headquarters in Queens, New York. Working with truffles imported from the countryside of Italy, France, and Spain, Truffliest prides itself on sourcing base ingredients locally from small farms and artisanal producers.
This recipe features Truffleist mustard and Truffleist truffle oil.
HOW TO MAKE CRISPY SMASHED POTATOES
Smashed potatoes aren't the quickest potato recipe, but you will not regret the effort. Follow these steps to make the crispiest smashed potatoes
- Boil potatoes until tender, drain and allow to dry for 5+ minutes
- Arrange potatoes in a single layer on a parchment-lined baking sheet. Using the bottom of a heavy mug or a measuring cup, smash the potatoes. The more you smash the crispier the result, the less you smash the more fluffy inside you will have. Both are wonderful, I tend to do a mixture of both methods.
- Once potatoes have been smashed to your liking, cover in olive oil and sea salt.
- Roast in a 425° oven for 25-30 minutes or until they are perfectly golden.
- While the potatoes are roasting whip up the truffle dijon cream sauce by combining truffle mustard and sour cream.
- Spread the truffle dijon cream sauce on a plate or a platter, top with crispy potatoes
- Drizzle with truffle oil and freshly grated parmesan cheese
- Finish with fresh herbs (chives and parsley
TIPS FOR MAKING CRISPY SMASHED POTATOES
Honestly, this recipe is pretty straightforward, but I've learned a few tricks along the way that will ensure perfect potatoes every time.
- Let the potatoes steam dry or dry out a bit before roasting in the oven – this will ensure ultimate crispiness
- Smash in irregular patterns, the more random ridges and bits the more surface area to crisp
- Use small potatoes – small potatoes will produce the crispiest texture
- Be generous with the olive oil! The smashed potatoes need to be well coated to prevent them from sticking and to create that crispiness you are looking for. The best part, the potatoes are never greasy!
- Season! Yes you will be adding cheese, and truffle oil, but you still need to generously season the potatoes with salt when they are cooking
HOW TO SERVE THE CRISPIEST TRUFFLE PARMESAN POTATOES
These potatoes are perfectly suited for a decadent snack on a snowy weekend afternoon. They work perfectly as a party appetizer, and I promise your guests will all swoon!
But most frequently I serve these as a side to a variety of main dishes. Steak, pork chops, heartier fish, and roasted chicken are all perfect companions to these spuds. Try it on the side of Perfect Roasted Chicken Breast.
- STORAGE: Store in an airtight container in the fridge for 2 days
- REHEAT: Reheat in a warm oven
DIETARY MODIFICATIONS FOR THIS RECIPE:
This recipe is Gluten-Free and Vegetarian.
- Vegan – Eliminate the parmesan cheese and use coconut yogurt in place of sour cream
- Paleo – Eliminate the parmesan cheese and use coconut yogurt in place of sour cream
- Whole 30 – Eliminate the parmesan cheese and use coconut yogurt in place of sour cream
- Low Fodmap – Potatoes are low fodmap, as long as you tolerate dairy this entire recipe is low fodmap at 1/2 serving
- Keto Friendly – This recipe is not Keto friendly
MORE POTATO RECIPES:
Loaded Baked Potato with Broccoli
Instant Pot Mashed Potatoes and Parsnips
I can’t wait for you to try these Crispy Truffle Parmesan Smashed Potatoes! When you make it, snap a photo and tag me on Instagram @abrapappa or use the hashtag #abraskitchen so I can feature your photo!
If you’ve tried this recipe, don’t forget to rate it and leave a comment below. I love to hear from people who’ve made my recipes!
Crispy Truffle Parmesan Smashed Potatoes
- 1 lb. baby yukon gold potatoes, or any other yellow flesh potato
- 1/4 cup olive oil
- 1 tbsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup parmesan cheese, freshly grated
- 1/2 cup sour cream
- 1 tbsp truffle dijon mustard
- 2 tbsp truffle oil
- 2 tbsp fresh herbs – a combination of chives and parsley
- Cook Potatoes: Add potatoes to a large pot of cold water, add 2 tbsp sea salt (do not peel potatoes keep the skin on!). Bring water to a boil and cook until the potatoes are tender enough to easily insert a fork. This should take 15-25 minutes (depending on the size of the potatoes). Drain in a colander. Steam dry the potatoes by allowing them to sit in the colander for 5 minutes.
- Preheat oven to 425°
- Smash potatoes by arranging in a single layer on a parchment lined baking sheet. Use a heavy bottom mug or large measuring cup to press down firmly on each potato until smashed. The thinner the potato the crispier the final product, the thicker the potato the fluffier inside – both are delicious and good!
- Steam dry the potatoes again by leaving them on the sheet tray for 5+ minutes.
- Drizzle the potatoes with olive oil, sea salt, and black pepper, make sure every potato is well seasoned and well coated in olive oil.
- Roast the potatoes for 30-45 minutes until the potatoes are golden brown and crispy.
- In a small bowl combine sour cream, truffle dijon mustard (or just dijon mustard) and a good pinch of salt. Spread sauce on a plate or platter.
- Pile potatoes on top of the truffle dijon cream, top potatoes with parmesan cheese and drizzle with truffle oil. Finish with fresh chives and parmesan cheese.
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You had me at “crispy”