Following up on my recent Greek pork tenderloin pitas with tzatziki and tomato feta salad, these smashed potatoes were served on the side to complete the “street food” vibe and satisfy everyone’s intrinsic crispy potato needs. It just so happens that these potatoes are perfect alongside anything (chicken, fish, steak, pork, sandwiches, you name it), so they deserve their own spotlight.
The “smashed” element not only sounds really sexy, but it means faster cooking and ultra crispiness without any need to fry or over-grease. Start with itty bitty baby potatoes; boil 12 minutes in shallow water with apple cider vinegar (for that irresistible salt-and-vinegar flavor); toss with a little olive oil, Dijon, garlic, herbs and spices; give ’em a good smash with a fork; bake about 20 minutes until crispy; and finish with a heap of heavenly aged truffle cheese. Aged parm + a drizzle of truffle-infused oil is another option to achieve that captivating truffle flavor.
Try these and you’ll never think about home-cooked potatoes the same way. They’re fully adaptable with different spice, herb, and cheese combinations, so boring potatoes will never again be an option. Enjoy!
[Greek pork tenderloin pitas with tzatziki and tomato feta salad]
Crispy Garlic Truffle Cheese Smashed Potatoes
Ingredients
- 300 g baby potatoes (1 to 1.5-inch diameter or as small as you can find)
- 2 Tbsp apple cider vinegar + enough water to cover potatoes
- 1/2 tsp grainy Dijon
- 1.5 tsp olive oil
- 1 clove garlic, minced
- dried herb seasoning blend (or chopped fresh parsley to finish)
- coarse sea salt
- freshly ground black pepper
- 1/2 oz aged cheese with truffle (or aged Italian cheese + truffle-infused oil)
Instructions
- Preheat oven to 425ºF.
- Add baby potatoes to a small saucepan with vinegar and just enough water to cover the potatoes. Bring to a boil, cover the pan, and boil 10-12 minutes, depending on the size. (They should be tender enough to smash with a fork.) Drain and transfer whole potatoes to a mixing bowl.
- Toss the potatoes with 1 tsp olive oil, 1/2 tsp grainy Dijon, 1 clove minced garlic, a sprinkle of dried herb seasoning (save fresh herbs for after roasting), a few pinches coarse sea salt, and black pepper to taste.
- Lay potatoes out on a baking sheet lined with foil (preferably non-stick). Smash each with a fork to flatten. Drizzle the smashed surfaces with an additional ~1/2 tsp olive oil. Bake at 425ºF 20 minutes, or until crispy.
- Sprinkle 1/2 oz finely shredded aged cheese over the potatoes. Return to the oven for 3-5 minutes, or until the cheese begins to crisp up. (Optional) Finish with a light drizzle of truffle-infused oil (if not using truffle cheese), extra coarse sea salt to taste, and/or a sprinkle of fresh chopped parsley. Serve with any and everything.