Check over your potatoes and cut of any blemishes. If they aren’t all nice and small cut the larger ones in half. Spread out on a lined baking sheet ( use a silicone mat or parchment paper)drizzle with some good quality olive oil ( Castillo de Canna Arbequina early harvest is wonderful for this) and a sprinkle of flake sea salt ( Maldon ) or use kosher salt .
Place pan in HOT oven and let roast until skin is golden and crispy – about 15-20 minutes.
Remove from oven and use a heavy iron skillet to apply pressure. They will flatten slightly and the skins pop. Toss with a generous spoonful of Selzione truffle sauce and place on a platter. ( you may want make extra because they are an irresistible snack to anyone walking through the kitchen!