Ingredients:

  • 1 kg (2.2 lbs) Baby Potatoes
  • 30 ml (2 tbsp) Olive Oil (or rendered duck fat)
  • 10g (4-5 sprigs) Fresh Thyme
  • 10g (2 sprigs) Fresh Rosemary
  • 4 cloves Garlic, finely minced or grated
  • 5g (1 tsp) Sea Salt (plus extra for boiling water)
  • 2.5g (½ tsp) Freshly Ground Black Pepper
  • 115g (½ cup / 1 stick) Unsalted Butter, room temperature
  • 15 ml (1 tbsp) High-quality Truffle Oil
  • 5g (1 tsp) Fresh Chives, finely chopped
  • Pinch of Sea Salt (for butter)

Instructions:

  1. Prepare Potatoes: Wash the baby potatoes thoroughly; do not peel them. Place them in the saucepan and cover with cold, salted water (like the sea!).
  2. Boil: Bring the water to a rapid boil, then reduce heat slightly and cook uncovered for 20–25 minutes, or until the potatoes are easily pierced with a fork but not falling apart.
  3. Drain: Drain the potatoes immediately and leave them in the colander for 5 minutes to steam dry. This step is crucial for maximum crispness.
  4. Preheat & Prep Tray: Preheat your oven to 220°C (425°F). Line a large, sturdy baking tray with parchment paper.
  5. Make Herb Oil: In a small bowl, combine the olive oil, minced garlic, chopped fresh thyme, and rosemary. Set aside.
  6. Whip the Butter: In a separate small bowl, combine the softened unsalted butter, truffle oil, chopped chives, and sea salt. Mix well until everything is evenly incorporated.
  7. Arrange and Smash: Place the warm, drained potatoes evenly onto the prepared baking sheet. Using the flat base of a glass or a masher, gently press down on each potato until it cracks open and flattens to about 1 cm (½ inch) thickness. Do not obliterate them; they must stay in one piece.
  8. Season: Drizzle the prepared herb oil evenly over all the crushed potatoes. Sprinkle generously with sea salt and black pepper.
  9. Roast: Place the tray in the preheated oven for 15–20 minutes. Cook until the exposed edges are deep golden brown and shatteringly crisp.
  10. Finish and Serve: Remove the tray from the oven. Dot generous spoonfuls of the truffle butter evenly over the hot potatoes. Toss the potatoes carefully on the tray so the melting butter coats them completely. Serve immediately.