This recipe is a potato revelation and makes a wonderful side to many meals. Fairly straight forward to make – boil, squish, drizzle, bake – and easy to do half the prep ahead (boil and squish) so they're a cinch to prepare alongside a more elaborate holiday meal.

Rosemary Olive Oil and our Black Truffle Sea Salt take these to the next level, but they're great any way you mash 'em. Try them with Garlic Olive Oil or your favorite classic Stonehouse olive oil too—these are sure to be a smashing success!

See all the tips and tricks below to make these as easy, stress-free and delicious as can be. Makes 4 generous or 6 smaller servings.

INGREDIENTS:

• 2 pounds small potatoes, skin on
• 1 Tbsp kosher salt (for boiling)
• 4 tablespoons Rosemary EVOO
• 3/4 tsp Black Truffle Sea Salt (plus a pinch more for finishing if you really like the truffle flavor to "pop")
• optional few sprigs minced parsley, for garnish if you like

Bring a large pot of water to the boil, add 1 Tbsp kosher salt. Boil potatoes until fork tender, 15-30 minutes, depending on the size of your potato. Don't worry if the skin splits. You can alternatively steam or microwave them.

In the meantime, preheat oven to 425F (220C) or 400F convection. Lightly oil a rimmed baking sheet.

Drain the potatoes and let them dry in the colander for 5 minutes or so, but do not let them cool down completely (see tips and tricks below).

Transfer potatoes to the baking tray, then use a large fork or potato masher to gently push down on them until they smash (hold them so they don't run away). Don’t worry if they fall apart a little – just push the potato back together again and it will be fine. Thicker = fluffier insides. Thinner = crisper. (Both good!) Plus, the more ridges and rumples in the surface, the more crisp they'll get.

Leave on the tray to steam dry for another 5 minutes or so - this also helps enhance the crisp factor! You can also prep the potatoes up to this point, cover and refrigerate for a few days until you're ready to proceed with roasting and serving.

Use a pastry brush to coat the potatoes with Rosemary olive oil, and sprinkle with Black Truffle Salt. Roast for 20-30 minutes, depending on the size of your potato and your oven, until deep golden and crunchy around the sides - do not flip. Serve hot, garnished with parsley if you like.

TIPS & TRICKS:

• Smash the potatoes while hot (wait for them to cool just enough that you can handle them a bit during the smashing process)! The starch firms up as the potatoes cool, which makes it harder to smash them.
• Feel free to add garlic or a sprinkle of your favorite Stonehouse spice blends, but they do tend to burn a bit.
• Many kinds of potatoes can be smashed. Small-ish fingerling potatoes, baby potatoes or Yukon Gold all work. If your Yukon Golds are larger, you can slice them in half after boiling. Simply set them with the cut side down and then gently smash.

VARIATIONS:

• Use a classic EVOO like Olio Santo or House Blend, or Garlic EVOO instead of Rosemary.
• Add a dusting of Parmesan to each potato in the last 15 minutes of roasting (or broil briefly if you forget or decide to add it right at end - just don't walk away from the broiler, tempted as you may be!)