Crispy Smashed Potatoes with Truffle Parmesan Fondue Tips, FAQ & printable recipe

Tips for success

For extra crispy potatoes, after smashing, pat them dry with a paper towel to remove excess moisture before frying. This helps them crisp up faster and more evenly.

Also, make sure your skillet is hot before adding the butter—it should foam immediately but not brown. If the butter starts to brown too quickly, lower the heat slightly to prevent burning the garlic and rosemary.

When making the fondue, keep the heat low and stir continuously with a whisk or wooden spoon. If the sauce starts to look grainy, remove it from the heat immediately and whisk vigorously—it often comes back together.

For a more pronounced truffle flavor, you can add an extra drop of truffle oil just before serving. Serve the dish in the skillet to keep the cheese warm and gooey for longer.

Variations

• Herb Swap: Replace rosemary with fresh thyme or sage for a different aromatic profile. Use the same amount, finely minced. The earthy herbs pair beautifully with the truffle fondue.
• Spicy Kick: Add a pinch of red pepper flakes to the garlic-rosemary butter while frying, or a few drops of hot sauce into the fondue for a subtle heat that balances the richness.
• Veggie Add-In: Toss in a handful of baby spinach or kale with the potatoes during the last minute of frying, letting it wilt slightly before pouring the fondue over the top.
• Cheese Variation: Substitute the gruyere with smoked gouda or raclette for a different melty, smoky flavor. Keep the parmesan for its salty, nutty notes.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

Freezer

Not recommended; freezing would ruin the crispy texture of the potatoes.

Reheat

Reheat in a skillet over medium heat to revive crispiness, and warm the fondue with a splash of cream.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to restore some crispness to the potatoes, though they won't be as crunchy as fresh.

The fondue will solidify when chilled; reheat it gently with a splash of cream to bring it back to a pourable consistency.

You can boil and smash the potatoes up to a day ahead; keep them covered in the refrigerator. When ready to cook, pat them dry and proceed with the frying. The fondue can also be made ahead and reheated gently, but it's best made fresh for the smoothest texture.

Serving ideas

Serve this dish straight from the skillet as a showstopping appetizer for a dinner party. Place the hot skillet on a trivet in the center of the table, with small plates and forks for everyone to dig in. The stretchy cheese and crispy potatoes are irresistible when shared. Pair with a crisp green salad to balance the richness.

For a more casual gathering, set out the skillet alongside other small bites like olives, charcuterie, and crusty bread. The fondue is perfect for dipping—encourage guests to pull long cheese strands.

This dish also makes a decadent side for grilled steak or roasted chicken. However you serve it, it's sure to be the first thing to disappear.

Frequently asked questions

Recipe card

Crispy Smashed Potatoes with Truffle Parmesan Fondue

Prep 20 minCook 30 minTotal 50 minServes 4

Ingredients

• 1 1/2 lb golden potatoes, scrubbed
• 2 tbsp fresh rosemary, finely minced
• 4 cloves garlic, minced
• 4 tbsp unsalted butter
• 8 oz aged alpine gruyere cheese, grated
• 1/2 cup grated parmesan cheese
• 1 tsp truffle oil
• 1/2 cup heavy cream
• 2 tbsp fresh chives, chopped
• Kosher salt, to taste

Instructions

1. 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.
2. Finely mince the fresh rosemary leaves and garlic cloves together on a cutting board, creating a fragrant, finely chopped mixture. Set aside.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

480

Protein

18 g

Carbohydrates

32 g

Fat

32 g

Automatic estimate from the ingredient list, not laboratory-verified.