Smashed Truffle Parmigiana Potatoes Alla Maddalena

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Ingredients

  • Water for stock pot (enough to cover potatoes)
  • 8 Yukon Gold potatoes, quartered
  • 1/2 cup extra-virgin olive oil
  • 3 tablespoons white or black truffle oil
  • 1 cup Parmigiana cheese, shredded
  • Salt and pepper, to taste
  • 1 tablespoon of Italian seasoning
  • 1 teaspoon truffle salt (you can substitute 1 teaspoon of truffle and some regular kosher salt)

Directions

  1. Preheat oven to 375 F.
  2. In a large pot over high heat, bring water to a boil.
  3. Add the potatoes and boil for 15 minutes.
  4. While the potatoes are boiling, in a medium bowl combine the olive oil, truffle oil, shredded Parmigiana cheese, salt and pepper, Italian seasoning and truffle salt then set aside.
  5. Once the potatoes are softened, drain the potatoes and place them on a foil-lined sheet pan. Smash with a potato masher. 
  6. Pour the oil and cheese mixture evenly over the smashed potatoes.
  7. Bake for 25 to 30 minutes, and then broil for an additional 5 to 10 minutes to crisp the top.
  8. Take out when the top is golden and serve. 

https://www.cutco.com/learn/smashed-truffle-parmigiana-potatoes