You can basically guarantee every last one of these truffled smashed purple potatoes will disappear by the end of your dinner. This super simple dish has four ingredients: potatoes, truffle butter, sage leaves and crunchy Maldon sea salt. There doesn't have to be a special occasion to break out this recipe — make them on a weeknight with easy roast chicken or steak — but they're impressive on a holiday table as well.
You can't cook with truffle butter; the flavor will all but disappear — it's a finishing ingredient. The butter melts into the smashed potato's crevices, preserving the truffle essence, and the crunchy sea salt provides just enough texture. And yes, truffle butter is expensive. But potatoes aren't, so use a heavy hand with the good stuff.
- 2 pounds small to medium purple potatoes, scrubbed
- 3 ounces black or white truffle butter
- 1 bunch fresh sage, leaves picked off
- Maldon sea salt
- Place potatoes in a large stock pot and fill 2/3 of the way full with cold water. Add in far more salt than you think is necessary (regular table or kosher salt, not the nice Maldon salt) and set to boil.
- The potatoes are done when a fork pierces through one easily. Remove from heat and drain, but don't rinse. The extra salt in the water should have left a slight crusty residue on the potato skins, which is what you want.
- Prepare a serving tray by placing one or two sage leaves where each potato will go.
- Using a small sturdy pan and a cutting board, deliver a firm, even smash to each potato so it's flattened to an inch to an inch and a half thick, but still holds its shape. Place the potato on top of a sage leaf, then dollop generously with truffle butter and sprinkle with Maldon salt.
- Repeat with all the potatoes, then serve immediately. Don't worry if they cool down a little while you're plating — you'll enjoy the truffle flavor more if they're not piping hot.
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