This one needs no introduction. CRISPY. TRUFFLE. POTATOES. That’s all I’m gonna say. Grab the recipe!


  • 1 lb. baby golden potatoes
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Truffle oil, for drizzling
  1. Place the potatoes in a pot with cold water, bring to a boil, and cook until fork tender.
  2. Using the bottom of a plate or pan, smash the potatoes slightly until they are cracked but still remain intact.
  3. Place on a parchment paper-lined baking tray and season with salt, pepper, and olive oil.
  4. Bake at 450°F for 15 minutes on each side or until dark golden brown and crispy.
  5. While still hot, toss the potatoes with garlic, parsley, and truffle oil.

Naomi Hazan is a self-taught chef based in New York. She’s been in love with food for as long as she can remember and credits that mostly to her strong Middle Eastern roots and family. Naomi started cooking at the age of 12 for family, holidays, and small get-togethers among her friends. Today, she caters for all types of affairs, from intimate sheva brachos to events for hundreds of people. Naomi always had a strong belief that good food is one of the best ways to bring people together - after all, some of the best times are shared over a great meal. Naomi can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it.