Crispy Smashed Potatoes with Truffle Parmesan Fondue Step-by-step instructions

Before you start

Before you start, scrub the potatoes and place them in a large pot. Fill with cold water and add a generous pinch of salt—this helps season the potatoes from within as they boil. Mince the rosemary and garlic together so they're ready to go when the butter foams.

Grate the gruyere and parmesan and keep them separate. Measure the heavy cream and truffle oil. Have a cast iron skillet ready, along with a small saucepan for the fondue. Everything moves quickly once the potatoes are boiled, so having all ingredients prepped is essential.

Instructions

Prep and Smash

1. 1Boil and Smash the Potatoes
   Place the scrubbed golden potatoes in a large pot and cover with cold water. Add a generous pinch of salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and let cool just enough to handle. On a cutting board, gently press each potato with the heel of your hand or a flat-bottomed glass to smash it flat, keeping the pieces in large, jagged chunks.
   Look for Potatoes are fork-tender and easily smashed but still hold their shape.
   Tip Don't over-smash; you want uneven, craggy edges for maximum crispiness.
2. 2Mince the Aromatics
   Finely mince the fresh rosemary leaves and garlic cloves together on a cutting board, creating a fragrant, finely chopped mixture. Set aside.
   Look for Rosemary and garlic are minced into tiny, uniform pieces.
   Tip Mincing together helps the garlic and rosemary meld; keep them fine so they don't burn in the butter.
3. 3Grate the Cheeses
   Using a box grater, grate the aged alpine gruyere cheese into a fresh pile of fluffy shreds. Grate the parmesan as well. Keep the cheeses separate until ready to make the fondue.
   Look for Cheeses are finely grated and fluffy, ready to melt smoothly.
   Tip Grate cheese fresh from a block for the best melting; avoid pre-shredded bags.

At the end of this phase, you have a pile of smashed potatoes with craggy, uneven surfaces, a bowl of minced rosemary and garlic, and two piles of freshly grated cheese—gruyere and parmesan.

The potatoes are fork-tender and hold together when pressed. The aromatics are fragrant, and the cheese is fluffy and ready to melt. Everything is prepped and organized, so the cooking phase goes smoothly.

Fry and Melt

4. 4Fry the Smashed Potatoes
   Heat a large cast iron skillet over medium-high heat. Add the butter and let it foam. Once the foaming subsides, add the minced rosemary and garlic, stirring for 30 seconds until fragrant. Carefully place the smashed potatoes in a single layer, cut-side down. Fry without moving for 4–5 minutes until the bottoms are deeply golden and crispy. Flip and fry the other side for another 4–5 minutes until jagged and extra crispy.
   Look for The potatoes are golden brown, crispy, and make a sizzling sound in the butter.
   Tip Resist the urge to stir; let the potatoes develop a deep crust before flipping.
5. 5Make the Truffle Parmesan Fondue
   In a small saucepan over low heat, combine the heavy cream, grated gruyere, and parmesan. Stir gently until the cheeses are fully melted and the mixture is smooth and glossy. Remove from heat and stir in the truffle oil. Season with a pinch of salt if needed.
   Look for The fondue is thick, smooth, and stretches when lifted with a spoon.
   Tip Keep the heat low to prevent the cheese from separating; stir constantly.

The skillet is sizzling with butter, garlic, and rosemary. The smashed potatoes are golden brown and crispy, with jagged edges that crunch when touched. The fondue is smooth, glossy, and thick, with a rich, nutty aroma. When you lift the spoon, the cheese stretches in a long ribbon. The kitchen smells of toasted butter, herbs, and melted cheese—pure comfort.

Assemble and Serve

6. 6Pour the Fondue Over the Potatoes
   Pour the molten truffle parmesan fondue into the center of the skillet, directly over the crispy potatoes. The fondue will pool around the potatoes, coating the craggy edges.
   Look for The fondue blankets the potatoes, creamy and inviting.
   Tip Pour slowly to let the fondue settle into the crevices.
7. 7Finish and Serve
   Scatter the chopped fresh chives over the top. Serve immediately, using a fork to dip each jagged crispy potato through the stretchy cheese fondue, pulling up a long, crispy-cheese-laden portion.
   Look for Chives add a fresh green contrast; the fondue stretches when pulled.
   Tip Serve straight from the skillet while the cheese is molten and the potatoes are still crunchy.

The fondue is poured over the crispy potatoes, pooling in the crevices. Chopped chives add a bright green contrast. The dish is served immediately, and when you pull a potato through the cheese, it stretches into a long, gooey strand. The potatoes are still crunchy, the cheese is molten, and every bite is a perfect balance of textures and flavors.

Common mistakes

One common mistake is boiling the potatoes too long, making them waterlogged and prone to falling apart when smashed. Aim for fork-tender but not mushy. Another pitfall is overcrowding the skillet—if the potatoes are too close together, they steam instead of fry, resulting in soggy spots.

Fry in batches if needed. When making the fondue, avoid high heat; it can cause the cheese to seize or separate. Stir gently and consistently over low heat. Finally, don't skip the truffle oil—it's the subtle flavor that elevates the dish.

How to tell it’s done

The dish is done when the potatoes are deeply golden and crispy on both sides, with jagged, crunchy edges. The fondue should be smooth, thick, and stretchy—when you lift a spoon, it should fall in a slow ribbon.

The chives add a fresh green pop on top. The entire skillet should be served immediately, while the cheese is molten and the potatoes are at their crispiest. If the fondue thickens as it sits, it's still delicious—just less dippable.