Home Truffled Smashed Potatoes
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
Smashed potatoes combine the crunchiness of roast potatoes with the creaminess of mash – what’s not to love?! Use a good floury potato like Burbank from The Gourmet Potato and layer in some decadence with Truffle Hill Truffle Oil and Pink Himalayan Salt Flakes.
6 as a side dish
Place potatoes into a saucepan of well-salted water and bring to the boil.
Reduce heat and simmer for about 10 minutes, until just tender.
Tip into a strainer and toss around in the strainer to rough up the surface a little; leave to dry well.
Heat olive oil and truffle oil in a large frying pan until very hot.
Add potatoes and crush them down a little.
Reduce heat to medium-high and fry for about 8 minutes, until crisp and well-coloured.
Turn and cook the other side for a further 8 minutes or so, until crisp and well coloured.
Salt generously and serve.