These smashed potatoes need to come with a warning label for how addictive they are...
They’re crispy on the outside, fluffy on the inside and each mouthful has the perfect combination of truffle, garlic and parmesan.
This might be a bold statement but these potatoes are hands down better than fries!
Note:
If you don’t have truffle oil you can make them without it and they will still be the best thing you’ve ever tasted😉
Ingredients
500-600g baby potatoes
2 tbsp melted butter or olive oil
1 tsp truffle oil
4-6 cloves minced garlic
1 tsp dried parsley
Salt and pepper to taste
30g grated parmesan
Fresh chopped parsley
Method:
Preheat the oven to 200C/ 400F or preheat the air fryer to 200 C.
Bring the potatoes to a boil in a pot with salted water and simmer until cooked through, about 15-20 minutes.
In the meantime, mix together the butter/ olive oil, truffle oil, minced garlic, dried parsley and salt and pepper. Set aside.
Once the potatoes are cooked, drain them and let them dry.
Place them onto a lined baking tray. Using the bottom of a glass, a fork or a potato masher, gently smash each potato.
Brush the potatoes with a generous serving of the truffle and garlic mixture.
Roast in the oven for 30-40 minutes or until the potatoes are crispy and golden brown. If using an air fryer, air fry the potatoes in batches, making sure not to crowd the basket, for approximately 8-12 minutes.
Garnish with the fresh parsley and grated parmesan and serve immediately.
Comments