This recipe is a take off on a recipe I saw on The Pioneer Woman website. She calls hers Crash Hot Potatoes and they're just a bit different. I had a bit of Porcini Truffle Tango left so I used that. We don't have any right now as Black Italian Truffles are not available until May. But if you don't have any Porcini Truffle Tango stuck away use Truffle Salt instead. I get mine from Hepp's Salt but any will do.
You could also use Tuscan Temptation instead which would go really well with potatoes and Parmesan Cheese.
15 small potatoes
Olive oil - enough to drizzle on sheet pan and over potatoes
Truffle Salt - to taste
Porcini Truffle Tango (when in season and available – if not just use the Truffle salt) 2 Tablespoons
Parmesan cheese – finely grated - 3 Tablespoons
Preheat oven to 450 degrees – use the roast setting if you have it.
Boil potatoes in salted water, until tender when pierced.
Drizzle a sheet pan with olive oil. Place the potatoes in rows with ample space between each one. Using either a potato masher or a fork gently smash the potato, turn 90 degrees and smash again. Drizzle more olive oil over each potato and if you have truffle salt sprinkle on top.
Roast in the oven for 20-25 minutes until brown and sizzling.
Take out and sprinkle with Porcini Truffle Tango and Parmesan cheese. Turn the oven to broil and place potatoes back in for a minute or two – just until brown.
The picture shows grilled mushrooms, Sizzling Smashed Potatoes (nice and crispy on the outside) and a fabulous rib-eye rubbed with Steak Mojo and then grilled.