Crispy Smashed Potatoes with
Truffle & Smoked Sea Salt 


Servings: 8

Sabatino Truffle & Smoked Sea Salt

2 lbs new potatoes

1 cup kosher salt

1/3 cup olive oil

1 tablespoon Truffle & Smoked Sea Salt

Fresh chopped parlsey, to garnish, optional


Preheat oven to 450 degrees. Prepare a parchment lined baking sheet and set aside.

Place potatoes into a large pot and fill with cold water, making sure to cover potatoes by 2 inches. Sprinkle in kosher salt, and bring the pot to a boil.

Once the water reaches a boil, reduce heat to medium and cook potatoes until fork-tender; check after 10 minutes and continue to cook until the fork can smoothly go through the potato.Keep a close eye as they will not smash properly if over cooked.

Once cooked, drain pot and transfer the potatoes to the prepared sheet pan. After allowing to cool for a few minutes, place another sheet pan on top of the potatoes, and use that sheet pan to press down and evenly smash the potatoes. Drizzle olive oil over the potatoes and roast until golden brown, about 30-40 minutes.

Remove from oven, transfer to serving dish, and sprinkle on 1 Tablespoon Truffle & Smoked Sea Salt. Add more if preferred. Scatter with fresh chopped parsley to garnish. 

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