Crispy Truffle Smashed Potatoes

Smashed Potatoes drizzled with aioli on white plate.

Crispy Truffle Smashed Potatoes

Turn your Crispy Smashed Potatoes into a restaurant worthy side dish with the addition of truffle salt and a creamy truffle aioli.

Course Side Dish

Cuisine American

Keyword potatoes, smashed potatoes, Vegetarian

Prep Time 10

Cook Time 25

Servings

Calories 419kcal

Ingredients

1 1/2 pounds Yukon gold potatoes
2 teaspoons salt
2 tablespoons extra virgin olive oil
1/4 teaspoon granulated garlic
1 teaspoon truffle salt

Truffle Aioli Ingredients

1/2 cup mayonnaise
3 cloves garlic minced
1 tablespoon truffle oil
1 tablespoon lemon juice

Instructions

Place potatoes in a large pot and cover with water. Add in 2 teaspoons salt. Bring to a boil and cook until fork tender, 10 - 15 minutes. Drain and allow to cool so you can handle them.
Preheat oven to 425 degrees. Place the potatoes on a baking sheet and use a glass to gently press the potatoes smashing them. Make sure not to press too hard as you don't want them to break you just want them to smash.
Drizle the smashed potatoes with olive oil. Sprinkle with granulated garlic and truffle salt. Bake for 20 - 25 minutes or until golden brown and crispy.
While potatoes are cooking, whisk together the ingredients for the truffle aioli.
Drizzle the potatoes with aioli, sprinkle with parsley and serve.

Notes

Remember you want the potatoes to stay together so be sure to gently smash them. I broke a few when I was making them, they still tasted good, they just weren't as pretty.

Nutrition information for estimation purposes only.

Nutrition