Rey Vakili's Smashed Potatoes with Truffle

Rey Vakili's Smashed Potatoes with Truffle

Cooking time


1. Preheat oven to 200 degrees celsius

2. Bring a pot of water to boil and salt. Cook potatoes until soft. Around 25 minutes.

3. Drain and let the dry and cool in colander for 5 minutes

4. SMASH - using a potato masher squish them leaving them whole

5. Allow to cool and dry further

6. In a small saucer melt your butter with a clove of smashed garlic. Add a spring of rosemary.

7. Remove garlic and using a spoon drizzle herby garlic butter over potatoes.

8. Finish with a generous drizzle of truffle oil and season with salt

9. Place in the oven with a few sprigs of rosemary for 45 minutes until golden and crispy. No need to flip.

10. Remove and drizzle a bit more extra virgin olive oil and season with flaky sea salt.

Ingredients Chevron Icon

1 kg baby potatoes

1 tablespoon salt

50 grams salted butter

1 clove of garlic smashed with back of knife

Sea salt for sprinkling


A drizzle of @cobramestate’s Truffle-Infused Extra Virgin Olive Oil