Easy Parmesan Truffle Smashed Potatoes
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.
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
1/2 cup Parmesan cheese finely grated
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 Coronado Taste of Oils Organic Chetoui Extra Virgin 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 Coronado Taste of Oils Organic Chetoui Extra Virgin 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 Coronado Taste of Oils Black Truffle Salt.
Turn the oven to broil and place the potatoes under the broiler until the parmesan cheese has melted.
Recipe first featured here.