• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Grits and Pinecones
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Easter
  • Cinco de Mayo
  • Mother’s Day
  • Memorial Day
  • All Recipes
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Grits and Pinecones » Recipes » Sides

    Easy Parmesan Truffle Smashed Potatoes

    September 12, 2018 by Sharon Rigsby, Updated March 30, 2019 6 Comments

    Jump to Recipe Print Recipe
    Easy Parmesan Truffle Smashed Potatoes Pinterest pin

    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.

    Easy Parmesan Truffle Smashed Potatoes garnished with a sprig of rosemary

    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.

    Easy Parmesan Truffle Smashed Potatoes being smashed with a potato masher

    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.

    Easy Parmesan Truffle Smashed Potatoes on a baking sheet ready for the oven.

    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.

    Easy Parmesan Truffle Smashed Potatoes on a bronze plate ready to serve.

    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.

    If you make this recipe, please be sure to rate it and leave a comment below. I love hearing from you! Also, please follow me on Pinterest, Facebook, and Instagram.

    Email Subscribe box

    To be the first to receive notifications of new recipes by email enter your email address here! 

    Thank you so much for visiting Grits and Pinecones!

    Easy Parmesan Truffle Smashed Potatoes garnished with a sprig of rosemary

    Easy Parmesan Truffle Smashed Potatoes Recipe

    Sharon Rigsby
    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.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 15 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 138 kcal

    Ingredients
      

    • 1-¾ lbs small Yukon Gold or Honey Gold potatoes (unpeeled, you can substitute any type of small baby potato)
    • 1 tablespoon kosher salt
    • ¼ cup olive oil
    • ½ cup Parmesan cheese finely grated
    • 1 teaspoon black truffle sea salt

    Instructions
     

    • 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.

    Notes

    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.

    Nutrition

    Calories: 138kcalCarbohydrates: 11gProtein: 7gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 258mgPotassium: 14mgFiber: 1gVitamin A: 100IUVitamin C: 16.5mgCalcium: 190mgIron: 0.5mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

    More Recipes recipes

    • Buffalo shrimp on a plate with cocktail forks.
      Crispy Pan-Fried Buffalo Shrimp
    • A blue enameled cast iron skillet full of nachos topped with sour cream and salsa.
      Easy Cast-Iron Layered Macho Nachos
    • A large white saucepan full of pureed sweet potato and carrot soup, garnished with pecans.
      Simple Creamy Sweet Potato Carrot Soup
    • A bowl of potato soup garnished with chopped parsley.
      Simple Old-Fashioned Potato Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Bev Scheer

      December 04, 2018 at 9:07 am

      Sharon, Thank you so much for this recipe. I made these Smash Potatoes with Filet Mignon and asparagus for my son’s birthday celebration. It was delicious!!!! This is a keeper!!!

      Reply
      • Gritsandpinecones

        December 05, 2018 at 10:32 pm

        Hi Bev,
        Thanks so much for sharing! I’m so glad you and your family enjoyed it!
        All my best,
        Sharon

        Reply
    2. Carolyn

      September 13, 2018 at 4:14 pm

      Back to ask, where did you find your Black Truffle Sea Salt or did I miss where you wrote that?

      Carolyn

      Reply
      • Bev Scheer

        November 10, 2018 at 9:16 pm

        I found my truffle salt on Amazon Prime. I put truffle salt on my sauté’ mushrooms last night. YUM!!!

        Reply
    3. Carolyn

      September 13, 2018 at 4:11 pm

      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

      Reply
    4. Kristy Murray

      September 13, 2018 at 1:07 pm

      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!

      Reply

    Primary Sidebar

    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

    Celebrate Easter with these easy recipes:

    • Two lamb chops cut from a rack of lamb on a cutting board.
      Roasted Rack of Lamb with Garlic and Herbs
    • Pineapple cheese casserole topped with crushed Ritz crackers in a white baking dish.
      Baked Pineapple Cheese Casserole
    • A clear glass trifle dish with layers of angel food cake, strawberries and whipped cream.
      Strawberry Trifle with Angel Food Cake
    • Baked Ham topped with pineapple rings and cherries.
      Baked Ham with Pineapple and Cherries
    • A rectangle white baking dish full of sweet potato casserole.
      Southern Bourbon Sweet Potato Casserole
    • Fresh strawberry pie topped with whipped cream on a white plate.
      Old-Fashioned Strawberry Pie with Jello

    More Easter recipes:

    Most popular recipes:

    • A white bowl full of creamy potato salad topped with paprika.
      Classic Southern Potato Salad
    • Sliced baby back ribs on a cutting board.
      Oven-Baked Baby Back Ribs and Dry Rub
    • Six hoecakes or fried cornbread on a white plate.
      Quick and Easy Hoe Cakes (Fried Cornbread)
    • Easy Baked Parmesan Grouper Fillets on a plate garnished with parsley and lemon
      Oven-Baked Parmesan Grouper Fillets Recipe – Quick and Easy
    • Fried shrimp and a bowl of cocktail sauce on a white plate.
      Easy Crispy Pan-Fried Shrimp
    • Pan Seared Red Snapper fillet covered with Mango Salsa on a white plate.
      Easy Pan-Seared Red Snapper

    More popular recipes:

    Featured in Parade, The Today Show, Better Homes & Gardens, Greatist, and more.

    Footer

    More Recipe Categories

    • Appetizer Recipes
    • Beef Recipes
    • Bread Recipes
    • Breakfast Recipes
    • Chicken Recipes
    • Cocktail Recipes
    • Condiments, Jams, Jellies, Sauces, and Salad Dressings
    • Dessert Recipes
    • Game Day and Tailgating Recipes
    • Healthy Recipes

    More…

    • Lunch Recipes
    • Main Dish Recipes
    • Pork Recipes
    • Salad Recipes
    • Seafood Recipes
    • Side Dish Recipes
    • Snack Recipes
    • Soup Recipes
    • Southern Recipes
    • Southern Peas (Cowpeas) Recipes

    Grits and Pinecones

    • About
    • Contact
    • Privacy Policy
    • Legal Disclaimer

    Copyright © 2023 Grits and Pinecones® · Privacy Policy · Legal Disclaimer

    • 2Facebook
    • Twitter
    • Pinterest
    • Yummly
    • Email
    756 shares