Crispy Truffle Smashed Potatoes

Turn your Crispy Smashed Potatoes into a restaurant worthy side dish with the addition of truffle salt and a creamy truffle aioli.

Potatoes are one of my favorite side dishes to serve. They are a such a great blank canvas to start with. And you can make them as humble or a fancy as you like. And whether they are mashed potatoes, air fryer hasselback potatoes, roasted red potatoes or in a tangy Red Potato Salad, potatoes make an appearance on our table a few times a week.

That is because everyone loves potatoes! For this recipe, I’ve kicked the classic Smashed Potatoes recipe up a notch by adding some truffle salt and some easy truffle aioli drizzled over the top. The result is a potato side dish that will rival even the best potato dishes at the finest restaurants.

And you’re going to love them. Trust me.

Let’s talk about what you’ll need to make them.

Crispy Truffle Smashed Potatoes Ingredients:

• BABY YUKON GOLD POTATOES: I love using baby Yukon gold potatoes because, unlike russets, the skin is thin so you can leave it on. They have yellow flesh and slightly sweet flavor.
• SALT: You’ll add salt to the water while you boil the potatoes. This will help season the potatoes as they are boiling.
• OLIVE OIL: To drizzle over the potatoes so that they crisp up in the oven.
• GRANULATED GARLIC: You can also use garlic powder here but don’t use garlic salt because you’re using truffle salt as well.
• TRUFFLE SALT: You can find truffle salt in just about every grocery store these days, I actually bought San Fransisco Salt Company Truffle Salt (affiliate link) on Amazon for a reasonable price. A little goes a long way so this jar of salt will last you a while.
• TRUFFLE AIOLI: I made a quick cheaters Truffle aioli by using mayonnaise and truffle oil. You can find the full truffle aioli recipe here.
• PARSLEY: Optional but it adds a nice pop of color as a garnish.

Step by Step Photos and Instructions:

One of the things I love about these potatoes is how they are going to taste like you spent a ton of time and energy making them but they are SO easy to make. Follow along with these step by step photos and instructions.

• STEP #1: Place the potatoes in a pot of water. Season water with 2 teaspoons of salt. Bring to a boil and boil potatoes 10 – 15 minutes or until fork tender. Drain and let cool several minutes until they are cool enough to handle.
• STEP #2: Preheat oven to 425 degrees. Once the potatoes have cooled slightly, place them on a baking sheet and use a glass to gently press down on the potatoes to smash them. Don’t press too hard you want to keep them together.
• STEP #3: Drizzle the potatoes with extra virgin olive oil, sprinkle with granulated garlic and truffle salt. Bake for 20 – 25 minutes or until crispy.
• STEP #4: While the potatoes are cooking, whisk together the ingredients for the truffle aioil.
• STEP #5: Transfer the potatoes to a serving platter, drizzle with truffle aioli, sprinkle with parsley and serve.

Storage and Leftovers:

These Crispy Smashed Potatoes are best served the day that they are made. If you do have leftovers keep them in the refrigerator and rewarm them in the oven.

I made these potatoes twice in as many weeks when I was testing the recipe to make sure it was just right and each time my family gobbled them up. I’m telling you friends, these truffle smashed potatoes are SO good. You’re going to love them.

For a truly restaurant quality meal serve these Crispy Truffle Smashed Potatoes along side steaks with Peppercorn Sauce and Bacon Wrapped Asparagus.