Yukon gold CRISPY potatoes smashed thin and oven roasted, dusted with parmesan and drizzled with truffle oil for the most crave-able side dish or party appetizer.
2tbspfresh herbs - a combination of chives and parsley
Instructions
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.
Notes
My favorite potatoes to use for this recipe are called "German Butterball" if you can't find this type of potato baby yukon gold work well.