- 1 bowl of baby potatoes
- 2 tbsp olive oil
- ¼ cup parmesan cheese, grated
- 1 tsp mustard kasundi
- 2 tbsp truffle oil
- 2 tbsp chives and parsley
- 1 tsp pepper
- 1 tsp chilli flakes
- Sea salt
Method:
- Add potatoes to a pot of salted water and bring to a boil
- Cook for 10 minutes
- Drain and dry
- Preheat oven to 200C
- Smash the potatoes lightly using a cup or measuring spoon
- Mix together truffle oil, parmesan cheese, mustard and set aside
- Drizzle the potatoes with olive oil, sea salt, pepper, chilli flakes
- Spread the paste on top of the potatoes
- Roast for 20 minutes
- Garnish with parmesan cheese, chives and parsley
Recipe for the dip:
- ¼ cup truffle hot sauce
- 1 tbsp red chili powder
- 2 tbsp honey
- ½ tsp cumin powder
- Salt to taste
Method:
- In a pan, heat the honey, red chilli powder, salt and cumin powder. Let it simmer for 3 – 5 minutes
- Take off the heat and add the truffle hot sauce and mix well
- Serve with the smashed potatoes
