Black Truffle Cheese Smashed Potatoes
ingredients
- 12 small to medium Yukon Gold potatoes (or for appetizer size, one 24oz bag of mini potatoes, about 25-30)
- 1/4 c olive oil
- 10 springs fresh thyme
- 6 sprigs of fresh rosemary
- One wedge Fromager d’Affinois Black Truffle Cheese (about 8 oz)
- Salt and Pepper
Directions
- Wash potatoes and place in a large pot. Fill with cold water about 1” above the potatoes and add 1 T salt. Bring to a boil. Once boiling, set a timer for 15 minutes. Potatoes are done if when pierced with a knife, the potato easily slides back into the water. (Mini potatoes will take about 10 minutes)
- Peheat oven to 425. While potatoes boil, make the herb oil. In a small skillet, place sprigs of rosemary and 5 sprigs of thyme with oil on lowest heat, just until herbs permeate the oil. Brush a layer of herb oil onto your baking sheet.
- Place cooked potatoes on baking sheet, and using a sturdy glass or mug, gently press each one to smash it down. Brush all potatoes with herb oil and season with salt and pepper. Bake about 15 minutes, until the bottom is crisp and golden. Flip potatoes over, then baste again with herb oil, salt and pepper, and bake an additional 10 minutes.TIP: During this last baking time, place your wedge of cheese into the freezer. This will make the cheese easier to slice because it’s usually so creamy!
- Remove pan from oven, and place a piece of Black Truffle cheese on top of each potato. Reduce oven to 400, and bake another 5 minutes, just to melt the cheese.
- With the remaining fresh herbs, you will want to prepare them in 2 ways: half finely minced to sprinkle on top of the melted cheese, and the other half, snipped into very small pieces to garnish the top for a beautiful presentation.
