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  • 2 pounds small red or yellow potatoes
  • 2 tbsp sea salt
  • 1/4 cup olive oil
  • Freshly ground black pepper, to taste
  • Truffle salt (get some here)
  • 2 tsp Aleppo style chili flakes
  • A handful of Grated Parmesean
  • 2 tablespoons chopped fresh parsley, chives and/or green onion


Place a rack in center of oven; preheat to 425°. Place potatoes in a large pot and cover with water. Add 2 tbsp salt to the water and bring to a boil. Immediately reduce heat to medium-low, bring to a simmer, and cook until potatoes are just cooked through and pierced easily with a fork, about 15 minutes (time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed). Drain.

Brush a baking sheet with olive oil to coat evenly, transfer potatoes to a the baking sheet. Let cool slightly.

Place another rimmed baking sheet on top, then push down firmly to smash potatoes (alternately, use the bottom of a mug or measuring cup to smash each one individually). Drizzle ⅓ cup oil over potatoes, then toss to coat; season lightly with truffle salt and black pepper. Roast potatoes until crispy and golden brown, 25-35 minutes. Check around 20 minutes and watch for desired doneness. Will depend on the size and thickness of your potatoes. When done top with grated Parmesan, Chili Flakes and Herbs.

Adapted from this recipe, and this recipe.

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