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These smashed truffle parm potatoes are truly the BEST thing I’ve ever tasted (and I’ve tasted a lot!!😂) Seriously one of my best recipes in a while. You can use either white or black truffle oil, but I used white. White truffle oil pairs better with vegetables, pizza, and pasta! It’s a little lighter in flavor compared to black truffle oil.
And this recipe is versatile 😍 Works as an app or a side dish!! Let me know if you try these :)
To make…
- Boil 3 cups of mini potatoes for 20 minutes (or until soft)
- Drain and let cool for 15 mins.
- Using a mason jar, smash the potatoes one at a time, onto a parchment paper lined baking sheet.
- Drizzle with olive oil and sprinkle with shredded parm.
- Bake on 450 for 15 mins (or until super crispy🤩)
- Drizzle with truffle oil, some more parm, flaky salt, and some parm.
- ENJOY!