Crispy Smashed Potatoes with Porcini and Rosemary Dust

Introduction

Benvenuti! Today, I am bringing the earthy soul of my Tuscan woods to a modern small-plate tradition. These potatoes are boiled until tender, smashed, and roasted until they shatter between your teeth. The secret is the 'dust'—a concentrated powder of dried porcini mushrooms and wild rosemary that coats every golden crevice with pure umami. It is a humble garden staple transformed into a sophisticated, dusted tapas bite.

Ingredients

• 800g small baby potatoes (yellow or red)
• 30g dried porcini mushrooms
• 1 tablespoon fresh rosemary needles, finely chopped
• 1 teaspoon coarse sea salt
• 1 tablespoon nutritional yeast
• 4 tablespoons extra virgin olive oil
• Freshly cracked black pepper

Instructions

1. Place the potatoes in a large pot of salted water and bring to a boil. Cook for 15-20 minutes until fork-tender.
2. While the potatoes boil, place the dried porcini mushrooms in a high-speed blender or spice grinder. Pulse until they become a fine powder.
3. In a small bowl, mix the porcini powder with the salt, nutritional yeast, and finely chopped rosemary. This is your 'dust'.
4. Preheat your oven to 220C (425F).
5. Drain the potatoes and let them steam dry for 2 minutes to ensure maximum crispiness. Place them on a lined baking sheet.
6. Use a flat-bottomed glass to gently press down on each potato until it is about 1cm thick but still holds together.
7. Drizzle generously with extra virgin olive oil and sprinkle with half of the porcini-rosemary dust.
8. Roast for 25-30 minutes, flipping halfway through, until the edges are deep golden brown.
9. Remove from the oven and immediately toss with the remaining dust while the oil is still sizzling so it sticks to the skins.

Serve these while they are still hot enough to warm your fingertips. A drizzle of your best new-press olive oil at the end is not a suggestion—it is a requirement! Simple, honest, and perfect for sharing. Buon appetito!

Isabella