Parmesan Truffle Smashed Potatoes Recipe

Boil potatoes

Place the baby Yukon Gold potatoes in a large pot and cover with cold water by about 1 inch. Add 1 tablespoon kosher salt. Bring to a gentle boil over high heat, then reduce to a simmer and cook until potatoes are tender and a paring knife easily pierces them, 15–20 minutes depending on size. Drain well in a colander and let steam-dry for 2–3 minutes to remove excess moisture.

Preheat oven and prepare sheet

While potatoes cook, preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment or foil and lightly coat with 1 teaspoon olive oil or spray to prevent sticking.

Smash potatoes

Transfer drained potatoes to the prepared baking sheet in a single layer, leaving space between each. Using a potato masher, the bottom of a wide measuring cup, or the flat side of a heavy pan, gently press down on each potato until it spreads to about 1/2-inch thickness but stays in one piece.

Season smashed potatoes

Sprinkle the smashed potatoes evenly with freshly ground black pepper (about 1 teaspoon) and a light pinch of kosher salt to taste. Drizzle or brush each potato with 1 tablespoon melted butter combined with 2 tablespoons extra-virgin olive oil and spread a little minced garlic (from 2 cloves) over the tops so each potato has some garlic.

Roast until crisp

Place the baking sheet in the preheated 450°F oven and roast until edges are golden brown and crisp, 20–25 minutes. About halfway through, rotate the pan and baste any dry spots with the butter–oil mixture to encourage even browning.

Add Parmesan

In the last 2–3 minutes of roasting, remove the pan briefly, sprinkle the grated Parmesan cheese evenly over the potatoes, and return to the oven until the cheese melts and forms a light golden crust, about 2–3 minutes more.

Dress with truffle and herbs

Remove the sheet from the oven. While potatoes are still hot, lightly drizzle 1 teaspoon truffle oil evenly over them (start with 1 tsp; you can add up to 1/2 tsp more if desired). Toss or brush gently so oil distributes without pooling. Sprinkle remaining Parmesan if any desired. Scatter fresh chives and optional parsley, and add red pepper flakes if using for a touch of heat.

Adjust seasoning and serve

Taste one potato and adjust salt/pepper as needed. Serve immediately as a side or appetizer. Leftovers can be reheated in a 400°F oven for 6–8 minutes to re-crisp.