Smashed Truffle Potatoes with Parmesan & Thyme (V)
Looking for a bit of decadence, then these golden, crispy smashed truffle potatoes are for you. Made using our Truffle Oil with Black Summer Truffle & Sea Salt, it's a must for you truffle lovers to dunk these nuggets of flavour in our Great Taste Award Winning Truffle Mayonnaise.
Serves 4 as a side
INGREDIENTS
750g baby potatoes
Truffle Oil - Black Summer Truffle & Sea Salt
20g grated Parmesan cheese
Fresh thyme leaves
Sea salt
Truffle Mayonnaise, for dunking
Boil the potatoes, whole and in their skins, in salted water until nearly cooked. This should take 10-15 minutes. Once they have slightly cooled, take an oven tray and and drizzle with a little of the Truffle Oil. Place each potato on the oil drizzled tray and crush each potato to flatten it slightly. We used a heavy ramekin to do this.
Drizzle the potatoes with more of the Truffle Oil, and half the grated parmesan, along with some of the thyme leaves. Pop into a pre-heated oven (200C / 180C Fan / 400F / Gas Mark 6) for around 30 minutes until crisp and golden.
Remove the tray from the oven and scatter the rest of the grated parmesan and thyme leaves over the potatoes. As true truffle lovers, we also like a further little drizzle of the Truffle Oil before serving. Serve with our Truffle Mayonnaise for dunking.
