Truffle & Thyme Smashed Potatoes

Directions

1. Preheat your oven to 425 degrees and line a large sheet pan with parchment paper.
2. 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.
3. Drain potatoes to a colander and allow the steam to evaporate and the potatoes to cool slightly, about 5-10 mins.
4. 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.
5. 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.
6. Roast in your preheated oven 15-20 mins then remove and flip potatoes and return for another 15-20 mins.
7. Remove from the oven and sprinkle with the remaining salt and pepper.