Parmesan Truffle Smashed Potatoes Recipe

Boil potatoes

Place potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a rolling boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 15–20 minutes depending on size. Drain well in a colander.

Dry

Return drained potatoes to the hot pot off the heat for 1–2 minutes to evaporate excess moisture. Shake the pot gently to slightly roughen the skins—this helps them crisp when smashed.

Preheat oven and prepare pan

Preheat oven to 230°C (450°F). Line a large baking sheet with parchment or lightly oil it.

Smash potatoes

Place potatoes on the prepared baking sheet with space between each. Using the bottom of a sturdy glass, a potato masher, or a small flat-bottomed measuring cup, press each potato down until it’s flattened to about 1/2 inch thick but still in one piece.

Season base

Drizzle or brush the flattened potatoes with 1 tablespoon olive oil and sprinkle with 1 teaspoon kosher salt and the freshly ground black pepper. Distribute the minced garlic evenly over the potatoes (about 1 clove per 10–12 potatoes).

Roast first side

Roast in the preheated oven for 15 minutes, then remove the pan and flip each potato carefully using a spatula.

Add butter, oil and Parmesan

Melt the unsalted butter with the remaining 2 tablespoons olive oil (or melt butter and mix with oil) and brush the tops of the potatoes. Sprinkle the grated Parmesan evenly over each potato so cheese sits on top and around edges.

Finish roasting

Return to the oven and roast until edges are deeply golden and cheese is crisp, 8–12 more minutes. For extra crispness, switch to broil for 1–2 minutes watching closely to avoid burning.

Add truffle oil and herbs

Remove potatoes from oven. Immediately drizzle the truffle oil evenly over the potatoes (about 1 teaspoon total). Sprinkle the snipped chives, parsley (if using), and the extra 1/4 cup Parmesan over the hot potatoes so the cheese softens and adheres.

Adjust seasoning and garnish

Taste one and adjust with a light pinch of kosher salt if needed and a sprinkle of red pepper flakes if using. Serve hot as a side or appetizer.