Prep time10 minutes
Cook Time60 minutes
Equipment: Pre-Cut Parchment Paper Sheets
1 pound baby yellow potatoes or any small waxy potato
¼ cup olive oil
¼ cup Kosher salt plus more for seasoning
Black pepper, to taste
½ cup sour cream or creme fraiche
¼ cup parmesan cheese, freshly grated
2 tablespoons chives, minced
2 tablespoons parsley, minced
2 tablespoons white truffle oil
Add potatoes to a large pot, cover with cold water and add the salt. Bring to a boil and cook until potatoes are just fork tender, about 12-15 minutes. Drain and let cool slightly.
Preheat the oven to 400℉ (200℃).
Add potatoes to a parchment lined sheet tray. Using a large measuring cup, mug or bowl, press down firmly on each potato to smash it. Drizzle with olive oil and season with salt and pepper. Roast until potatoes are golden brown and crispy, about 30-35 minutes.
Spread sour cream on a serving platter or large plate. Arrange potatoes over sour cream. Drizzle with white truffle oil and sprinkle with parmesan cheese. Finish with chopped chives, parsley and flaky salt.