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Crispy Smashed Truffle Potatoes

Patate croccanti e schiacciati al tartufo


Una brindisi per un futuro con i nostri cari - Cheers to a future with our loved ones


The governor of Massachusetts, where I live, announced yesterday that the state will be fully reopening on August 1. This is an occasion for which I've held my breath since this winter, and now that there is a date on the horizon, it feels a little too good to be true. If you're in an area that's reopening, how are you feeling about it? And if you're somewhere like India right now, I do hope things get better near you soon.


That being said, I am very much looking forward to hosting my vaccinated friends and family on my deck for brunches, parties, game nights, barbecues, and a whole host of summer fun that we all missed out on last year. The first barbecue will be in a few weeks for my THIRTIETH birthday. Non ci posso credere.


I will be making these gorgeous crispy smashed potatoes for the event as they're a delicious side and crowd pleaser. They are crunchy on the outside and nice and potato-y on the inside, and flavored with truffle olive oil and parmesan. (But the secret ingredient is the Everything But the Bagel seasoning from Trader Joe's!) These are so good, and they're perfect as a brunch dish or as a side with dinner. I hope you enjoy them and that you are also finding things to be hopeful about!


La Ricetta - The Recipe


Gli ingredienti - the ingredients

  • patate ~ potatoes - about 12 - 18 medium sized - any color or type

  • olio di oliva al tartufo - truffle oil

  • everything but the bagel seasoning ~ (una mischia di aglio, semi di sesamo bianco e nero, sale, cipolla e semi di papavero)

  • parmigiano reggiano ~ parmesan cheese

  • sale ~ salt

I have not included measurements for this recipe because it will vary based on the number of potatoes you have and your preferences.




Step 1. Preheat the oven to 450.


Step 2. Drop the potatoes in a large pot of cold water and bring to a boil on the stovetop. Once boiling, cook the potatoes for about 12-15 minutes depending on the size of your potatoes. When you can just pierce the potatoes through with a fork, drain the water and place them on a baking tray.


Hint: You do not want your potatoes to become mush when you smash them, so I recommend testing Step 3 on one potato at various intervals during the boiling stage. You'll want to be able to smash it without having to use brute force - but you also want the potato to retain some of its shape and not smush to a million pieces. (See photo below.)


Step 3. Using a round jar (I used my jar of coconut oil), smash the potatoes. Drizzle with good glugs of truffle oil. Add salt and pepper to taste. Put in the oven and roast for 15-20 minutes.



Step 4. Take the pan out of the oven and flip each potato. Add more glugs of olive oil to this side. Sprinkle with Everything but the Bagel seasoning, salt and pepper, and parmesan cheese.


Step 5. Bake for another 12-15 minutes until very crispy.



Step 6. Serve and enjoy!


Buon appetito!

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