This simple & delicious recipe for crispy roasted potatoes with truffle oil is guaranteed to be a “smash” hit. Kids and grownups alike will find them just as fun to make as they are to eat. With only 4 ingredients and a few easy steps, they’re perfect for a weeknight dinner, but dress them up with a dollop of sour cream and a pinch of chives (maybe even some caviar) and they’ll be the life of any party.
A drizzle of truffle oil is the secret ingredient that sets these crackly-crisp roasted potatoes apart from the others. The trick to using truffle oil is moderation; it’s easy to get carried away by the intoxicating aroma of the magical tuber. A few drops drizzled on each potato is all it takes to infuse them with the warm, earthy flavor of truffles. You’ll know you’ve got it right when your guests can’t quite identify the pervasive scent that rises from the warm potatoes and the subtle flavor when they pop them into their mouths.
The truth about truffle oil
Not all truffle oils are created equal. Shocking, yes, but true. Over the years, harsh, artificially “truffle-flavored” oils have led many to the assumption that all truffle oils are bad. Fortunately, nothing could be further from the truth. Earthy Delights is proud to put our name on the label of two great 100% organic truffle oils with true truffle flavor. Earthy Delights truffle oils are made with real truffles, so they really taste like truffles. No matter which you prefer – black truffles (Tuber melanosporum) or white truffles (Tuber magnatum pico) – you can eat your truffles and have them too.
We like keeping truffle oils around for the same reasons we love dried mushrooms: they’re a great value, they’re always on hand when you need them (even when fresh truffles are out of season) and they store exceptionally well. Once opened, keep your truffle oil in the refrigerator to preserve the fresh flavor. The organic olive oil base will thicken and congeal in the cold, but don’t worry – that’s normal. Just remember to take your truffle oil out of the fridge and let it warm to room temperature before using.
Crispy Truffled “Smashed” Potatoes
We used colorful little “marble potatoes,” so called for their small size. We like the size (two bites!) and lively mix of red, yellow and purple potatoes, but you can use a single color, variety or larger size if you prefer.
- 12 -15 small red or multi-colored potatoes
- Coarse sea salt, to taste
- Extra-virgin olive oil, about 1/4 cup or as needed
- Black or white truffle oil, as needed
Put the potatoes in a large saucepan and cover with salted water. Bring to a boil over high heat, reduce to a simmer, and cook the potatoes until they are easily pierced with a skewer, but not overcooked, about 12 – 15 minutes, depending on their size.
Place a double layer of clean dishtowels on your countertop or cutting board. Drain the potatoes well, then lay them out on the dishtowels.
Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don’t worry if some break apart a bit; press them together and they’ll be just fine.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Carefully transfer the flattened potatoes to the baking sheet and let them cool slightly.
Heat the oven to 450°F. Spoon or pour the olive oil evenly over the potatoes, lifting them gently to make sure some of the oil goes underneath and that they are well coated on both sides. Sprinkle generously with the salt. Roast the potatoes until they’re crispy and deep brown around the edges, about 30 to 40 minutes, carefully turning once with a spatula or tongs halfway through cooking.
Remove from the oven, sprinkle a little more salt on the top of each potato, drizzle with a few drops of truffle oil and serve while hot.
Hints & tips:
For an extra burst of truffle flavor, substitute 1 tsp of truffle salt for part of the sea salt.
Make ahead options:
Boil and flatten the potatoes up to 1 day ahead of time. Let the potatoes cool completely, and store them on the pan, covered with plastic film, in the fridge. Then just bring them to room temperature, coat with oil, salt and roast at the last minute.
Many of the ingredients used in this recipe, and other recipes on the Earthy Delights Blog, can be purchased online at our retail website, Earthy.com. We welcome you to visit the Earthy.com website to view our extensive selection of hard-to-find ingredients and our complete Recipe Collection of over 500 tested recipes.
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