Truffle Olive Oil Super Crispy Smashed Potatoes Recipe
1 1/2 lb. baby gold potatoes
3 Tbsp. plus 3/4 tsp. kosher salt, divided
6 Tbsp. unsalted butter
1/2 tsp. black pepper
3 Tbsp. Giorgio Black Truffle Oil
-Prepare oven and pan:
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place potatoes in a Dutch oven or other large pot. Cover with cool water to 2 inches above potatoes and stir in 3 tablespoons salt. Bring to a boil over high heat; reduce heat to medium and cook until potatoes are tender when pierced with a knife, about 15 minutes. Drain and turn potatoes out onto a clean towel or paper towels to dry thoroughly.
-Coat potatoes in butter:
Melt butter in the pot over medium heat. Add potatoes, tossing to coat.
Pour potato mixture onto prepared sheet pan, drizzling butter over all potatoes. Press down on each potato with a metal spatula or bottom of a glass to smash to desired thickness. Distribute potatoes evenly over pan and in butter. Then drizzle with truffle oil and Sprinkle with remaining 3/4 teaspoon salt and pepper.
Bake until crisp and browned, about 35 minutes, carefully turning potatoes over after 20 minutes.
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