I’m so happy to share my Crispy Parmesan Truffle Smashed Potatoes recipe with you! These little potatoes are tender on the inside, ultra crispy on the outside, and covered with savory parmesan and fragrant truffle oil. Paired with a creamy truffle dijon sauce, they are perfect as a side dish or a crowd-pleasing appetizer. This recipe is easy, indulgent, and guaranteed to make your kitchen smell amazing.
Level: Easy
Total Time: about 50 minutes
Prep Time: about 10 minutes
Cook Time: about 40 minutes
Yield: 6 servings
Course: Appetizer, Side Dish
Cuisine: American
I still remember the first time I tried these smashed potatoes at home — the combination of crispy edges and creamy centers instantly won me over. Topped with parmesan and drizzled with truffle oil, they feel like a special treat even on a regular day.
This recipe is simple but delivers big flavor. The potatoes are boiled until tender, smashed to your preferred thickness, and roasted until golden and crispy. A truffle dijon cream sauce adds a rich, tangy touch that makes each bite irresistible.
Perfect for entertaining or just treating yourself, these potatoes work as a decadent snack or a side to hearty mains like roasted chicken or steak.
How to Make Crispy Parmesan Truffle Smashed Potatoes
These potatoes bring a crunchy, cheesy, and slightly earthy truffle flavor together in one amazing dish. Here is what makes them so good:
• Boil baby potatoes until tender
• Smash them to your preferred thickness for crispy edges
• Coat generously with olive oil, sea salt, and pepper
• Roast until golden brown and ultra crispy
• Prepare a truffle dijon cream sauce for dipping
• Top with freshly grated parmesan and drizzle with truffle oil
• Garnish with fresh herbs for brightness
It is a simple process that rewards you with the crispiest, most flavorful potatoes you will ever make.
Ingredients
• 1 lb baby Yukon gold potatoes (or German Butterball)
• 2 tbsp sea salt (for boiling)
• Olive oil for coating
• 1/4 tsp black pepper
• 1/4 cup freshly grated parmesan cheese
• 1/2 cup sour cream
• 1 tbsp truffle dijon mustard (or plain dijon mustard with a splash of truffle oil)
• 2 tbsp truffle oil
• 2 tbsp fresh herbs (chives and parsley, chopped)
Directions
- Cook the Potatoes:
- Place potatoes in a large pot with cold water and 2 tablespoons of sea salt. Keep the skins on.
- Bring to a boil and cook until a fork goes in easily, about 15 to 25 minutes depending on size.
- Drain and let them steam dry in a colander for 5 minutes.
- Preheat the Oven:
- Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Smash the Potatoes:
- Arrange potatoes in a single layer on the baking sheet.
- Use the bottom of a heavy mug or measuring cup to press down each potato. Thinner potatoes will be crispier, thicker ones stay fluffy inside.
- Season and Oil:
- Let the smashed potatoes rest for 5 minutes to steam dry.
- Drizzle with olive oil, sprinkle with sea salt and black pepper, making sure each potato is coated.
- Roast:
- Roast in the oven for about 30 to 45 minutes until golden and crispy.
- Make the Truffle Dijon Cream Sauce:
- In a small bowl, combine sour cream, truffle dijon mustard, and a pinch of salt.
- Assemble:
- Spread the sauce on a serving plate or platter.
- Pile the roasted potatoes on top.
- Sprinkle with parmesan, drizzle with truffle oil, and finish with fresh herbs.
Process Details
• Cooking the Potatoes: Boiling until tender ensures a soft interior that contrasts with crispy edges after roasting.
• Smashed Technique: Irregular smashing creates ridges and more surface area for crispiness.
• Seasoning: Generous salt enhances both the potato flavor and the parmesan topping.
• Roasting: High heat produces golden, crunchy exteriors without greasiness.
• Truffle Dijon Cream: Adds tangy, earthy flavor that pairs perfectly with the richness of the potatoes.
• Fresh Herbs: Chives and parsley give a fresh pop that balances the richness.
Tips for Success
• Use small, waxy potatoes like Yukon gold or German Butterball for the best texture.
• Let potatoes steam dry after boiling and before roasting to improve crispiness.
• Smash unevenly for a mix of crunchy edges and fluffy centers.
• Don’t skimp on olive oil; it helps create golden, non-sticky potatoes.
• Season well at every stage to balance flavors.
• The truffle dijon cream can be made ahead to save time.
Serving Ideas
• Party Appetizer: Serve on a platter with toothpicks for easy snacking.
• Side Dish: Pair with roasted chicken, steak, or pork chops.
• Gourmet Snack: Add extra parmesan and a drizzle of truffle oil for a decadent treat.
• Casual Meal: Serve with a simple green salad or roasted vegetables.
Storage & Freezing
• Refrigerator: Cool completely, store in an airtight container for 2–3 days. Reheat in a warm oven.
• Freezing: Not recommended as the texture may become soggy.
• Reheating: Warm gently in the oven and drizzle a little extra olive oil to restore crispiness.
• Sauce: Keep the truffle dijon cream separate and add fresh before serving.
Nutrition Info (Approximate per Serving)
• Calories: ~235
• Protein: ~4g
• Carbohydrates: ~14g
• Fat: ~19g
• Fiber: ~2g
• Sodium: ~1268mg
• Sugar: ~1g
My Crispy Parmesan Truffle Smashed Potatoes are the ultimate comfort side, crispy, cheesy, and full of rich truffle flavor. They are easy to make, indulgent, and perfect for both casual meals and special occasions.
I hope you enjoy making these potatoes as much as I do. Once you try them, they will quickly become a favorite in your kitchen.