Easy Parmesan Truffle Smashed Potatoes are everything you would expect them to be: soft and fluffy on the inside, crispy on the edges, with melted parmesan cheese and the most wonderful earthy truffle flavor from black truffle sea salt.
What are Truffles?
According to Wikipedia, “truffles are the fruiting body of a subterranean Ascomycete fungus, predominantly one of the many species of the genus Tuber. Truffles are ectomycorrhizal fungi and are therefore usually found in close association with tree roots.”
Doesn’t sound very appetizing does it, but truffles are considered a highly prized food delicacy and are one of the most expensive foods in the world.
How much do Truffles Cost?
Normally truffles are outrageously expensive and can run anywhere from several hundred dollars a pound to thousands of dollars a pound. For those of us who don’t wish to break the bank, you can add the truffle flavor and aroma by using truffle oil or truffle salt in which tiny bits of truffle are added to salt.
This recipe for Easy Parmesan Truffle Smashed Potatoes is inspired by the delicious Truffled Tater Tots side dish at the Table 23 restaurant in Tallahassee. I can see you raise your eyebrow now, tater tots? As you wonder if you read that right, tater tots are not just for kids anymore!
The quick answer is yes, kids do love them, but Table 23 has elevated the lowly tater tot to new levels of deliciousness with the addition of grated parmesan cheese, and truffle flavor. I love to pair them with their fried green tomato BLT for lunch.
I’ve come pretty close to replicating their truffled tater tots at home, and the idea hit me to add these yummy flavors to smashed potatoes, and the idea for this recipe for Parmesan Truffle Smashed Potatoes was born.
What to serve with Easy Parmesan Truffle Smashed Potatoes
Easy Parmesan Truffle Smashed Potatoes pair beautifully with most entrees but I especially like to serve them with Broiled Chili Rubbed Chicken Thighs, Simple Crispy Roast Chicken, Reverse Seared Pork Steaks on the Grill, and Chili Rubbed Pork Tenderloin with Apricot Glaze.
How to make this recipe for Easy Parmesan Truffle Smashed Potatoes
Preheat the oven to 400 degrees F.
Place the unpeeled potatoes and salt in a large pot of boiling water over medium-high heat and boil for 20 minutes or until you can pierce the potatoes easily with a fork.
Drain the potatoes and let them dry in a colander for about 5 minutes.
Liberally grease a rimmed baking sheet with olive oil and place the potatoes on it.
Use a potato masher or large fork and smash each potato as thin as possible, while keeping it in one piece. Then allow the potatoes to sit for about 5 minutes to release any steam.
Liberally brush olive oil over the potatoes and let them roast in the oven for 25-30 minutes, or until the potatoes start to brown on the edges and get crispy.
When the potatoes are done, remove them from the oven and sprinkle on the parmesan cheese and truffle salt.
Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted. Serve immediately.
Tips:
If making ahead, boil the potatoes and smash them. Cover and store in the refrigerator for up to 24 hours. When ready to roast, remove from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature and proceed with the rest of the recipe.
Make sure not to flatten your potatoes completely, the craggy bits on top are what make them so crispy.
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| Prep Time | 10 minutes |
| Cook Time | 55 minutes |
| Passive Time | 10 minutes |
| Servings | 8 servings |
- 1-3/4 lbs small Yukon Gold or Honey Gold potatoes (unpeeled, you can substitute any type of small baby potato)
- 1 Tbsp kosher salt
- 1/4 cup olive oil
- 1/2 cup Parmesan cheese finely grated
- 1 tsp black truffle sea salt
Ingredients
|
- Preheat the oven to 400 degrees F.
- Place the potatoes and salt in a large pot of boiling water and cook for 20 minutes or until you can pierce the potatoes easily with a fork and they are tender.
- Drain the potatoes and let them dry in a colander for about 5 minutes.
- Liberally grease a rimmed baking sheet with olive oil and place the potatoes on it.
- Use a potato masher or large fork and smash each potato as thin as possible, while keeping it in one piece. Then allow the potatoes to sit for about 5 minutes to release any steam.
- Liberally brush olive oil over the potatoes and let them roast in the oven for 25-30 minutes, or until the potatoes start to brown on the edges and get crispy.
- When the potatoes are done, remove them from the oven and sprinkle on the parmesan cheese and truffle salt.
- Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted. Serve immediately.
Tips:
If making ahead, boil the potatoes and smash them. Cover and store in the refrigerator for up to 24 hours. When ready to roast, remove from the refrigerator at least 30 minutes before cooking to allow them to come to room temperature and proceed with the rest of the recipe.
Make sure not to flatten your potatoes completely, the craggy bits on top are what make them so crispy.
Sharon, you post some of the most delicious recipes. I love how easy yet yummy these smashed potatoes are. And how can you beat the parmesan truffle? Love it and will have to try them. Thanks!
This sounds delicious, I love black truffle oil so I feel certain I will like these. Of course, Mr. Picky Eater wouldn’t touch them. I’ve never been to Table 23 before, sounds like my kind of place. We’ll have to go sometime.
Carolyn
Back to ask, where did you find your Black Truffle Sea Salt or did I miss where you wrote that?
Carolyn