Truffle and Parmesan Smashed Potatoes

Recipe Truffle And Parmesan Smashed Potatoes


    • 500g potatoes
    • 1/4 cup olive oil
    • 1 tbsp sea salt
    • 1/4 tsp freshly ground black pepper
    • 1/4 cup parmesan cheese, freshly grated
    • 1/2 cup sour cream
    • 1 tbsp dijon mustard
    • 2 tbsp truffle oil
    • 2 tbsp fresh chives and parsley


    1. Preheat oven to 220 degrees C.
    2. Add unpeeled potatoes to a large pot of salted cold water. Bring water to the boil and cook until the potatoes are tender enough to easily insert a fork. Drain in a colander and leave to sit for 5 minutes.
    3. Arrange potatoes in a single layer on a baking tray lined with baking paper. Use the bottom of a mug or large measuring cup to press down firmly on each potato until smashed.
    4. Steam dry the potatoes by leaving them on the baking tray for 5 minutes.
    5. Drizzle the potatoes with olive oil, sea salt, and black pepper, making sure each potato is well seasoned and coated in olive oil.
    6. Roast the potatoes for 30-45 minutes until golden brown and crispy.
    7. In a small bowl combine sour cream, dijon mustard and a good pinch of salt. Spread dijon cream on a plate or platter.
    8. Pile potatoes on top of dijon cream, top with parmesan cheese and drizzle with truffle oil. Finish with fresh chives and parsley.

    (This recipe was sourced and adapted from