"Easy, crispy potatoes that feel fancy!"
Truffle & Thyme Smashed Potatoes
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Prep time: 10mins
Cook time: 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 5 red potatoes (or yukon gold or any mini mixed variety)
- 2 tbsp white truffle oil
- 4 sprigs thyme leaves
- 1 teaspoon pink himalayan preferred salt
- 1/2 teaspoon pepper
Method
Step 1
Preheat your oven to 425 degrees and line a large sheet pan with parchment paper.
Step 2
Rinse and cube your potatoes and add them to a pot and cover with cool water. Bring to a boil and cook until fork tender, about 10-12 mins.
Step 3
Drain potatoes to a colander and allow the steam to evaporate and the potatoes to cool slightly, and 5-10 mins.
Step 4
Add the warm potatoes to a mixing bowl and add the truffle oil, sprigs of thyme stripped from the stem and half salt and pepper.
Step 5
Add the potatoes to the sheet pan and smash using your potato smasher, spread the potatoes out evenly so none overlap and each has enough room to get crispy.
Step 6
Roast in your preheated oven 15-20 mins then remove and flip potatoes and return for another 15-20 mins.
Step 7
Remove from the oven and sprinkle with the remaining salt and pepper.