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Prep time
10 minutes
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Cook time
45 minutes
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Serves
6
Author Notes
Easy crispy potatoes that feel fancy! —nicolelupu
Ingredients
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4-5
red potatoes (or yukon gold or any mini mixed variety)
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2 tablespoons
white truffle oil
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4 sprigs
thyme leaves
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1 teaspoon
salt (pink Himalayan preferred)
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1/2 teaspoon
pepper
Directions
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Preheat your oven to 425 degrees and line a large sheet pan with parchment paper.
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Rinse and cube your potatoes and add them to a pot and cover with cool water. Bring to a boil and cook until fork tender, about 10-12 mins.
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Drain potatoes to a colander and allow the steam to evaporate and the potatoes to cool slightly, about 5-10 mins.
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Add the warm potatoes to a mixing bowl and add the truffle oil, sprigs of thyme stripped from the stem and half salt and pepper.
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Add the potatoes to the sheet pan and smash using your potato smasher, spread the potatoes out evenly so none overlap and each has enough room to get crispy.
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Roast in your preheated oven 15-20 mins then remove and flip potatoes and return for another 15-20 mins.
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Remove from the oven and sprinkle with the remaining salt and pepper.
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