Smashed & Baked Truffle Potatoes
One of my all time favorite food bloggers is Alex from The Defined Dish. If you haven’t heard of her or you aren’t following her on Instagram, do it now! Every damn recipe she posts is on point. When I did my very first round of Whole30, she was the biggest lifesaver, especially when I needed to get my Tex-Mex fix. I would even say that she gave me the inspiration and courage to start trying my hand at creating and developing my own recipes.
As a matter of fact, these deliciously rich potatoes kind of happened by accident. Initially, I had sought to make Alex’s Crispy Duck Fat Smashed Potatoes recipe but I couldn’t find duck fat at the store, so I went home and used what we had in the pantry, tweaking some of the ingredients here and there. I swapped the duck fat out for Fourth & Heart ghee and seasoned them with white truffle salt, giving the potatoes an earthy flavor and now they are a fan favorite in our house!
This is a low-maintenance recipe that pairs nicely with grilled veggies, burgers, or steaks!
Smashed Truffle Potatoes
Prep Time: 5 Minutes
Cooking Time: 1 hour and 30 minutes
Total Time: 1 hour and 35 minutes
3 lbs. small red potatoes
1/4 cup ghee (personal fav: Fourth & Heart)
1/2 tsp-3/4 tsp of white truffle salt (I used my favorite: Sabatino Truffle & Salt)
Preheat the oven to 425℉
In a large pot, add the potatoes and submerge them in water.
Generously salt potatoes with kosher salt and bring to a boil over high heat.
Once the water reaches a rolling boil, turn heat down to low and boil for 25-30 minutes. (You want to be able to pierce them with a fork.)
Drain and allow to cool for 5-10 minutes.
Line a baking sheet with parchment paper. Transfer potatoes on baking sheet and one at time, carefully smash them using a fork, until flattened but still remaining in one piece.
Brush on ghee until evenly coated and bake them in the oven for another 30 to 40 minutes until crispy and golden brown.
Season with truffle salt and toss to evenly coat.