Smashed Truffled Purple Potatoes

1. 1

   Place potatoes in a large stock pot and fill 2/3 of the way full with cold water.

2. 2

   Add in far more salt than you think is necessary (regular table or kosher salt, not the nice Maldon salt) and set to boil.

3. 3

   The potatoes are done when a fork pierces through one easily.

4. 4

   Remove from heat and drain, but don't rinse.

5. 5

   The extra salt in the water should have left a slight crusty residue on the potato skins, which is what you want.

6. 6

   Prepare a serving tray by placing one or two sage leaves where each potato will go.

7. 7

   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.

8. 8

   Place the potato on top of a sage leaf, then dollop generously with truffle butter and sprinkle with Maldon salt.

9. 9

   Repeat with all the potatoes, then serve immediately.

10. 10

    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.

* Per serving · 4 servings · Values may vary.

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