• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1-inch pieces. Place in a medium microwave-safe bowl; cover with plastic wrap and microwave until just tender, 8-10 minutes. (You’ll finish the potatoes in Steps 3 and 4.)

• Meanwhile, in a second medium bowl, combine 1⁄2 TBSP Cajun Spice Blend, 1⁄2 TBSP Fry Seasoning, 1 tsp brown sugar, salt (we used 3⁄4 tsp; 11⁄2 tsp for 4 servings), and pepper (for 4, use 1 TBSP Cajun Spice Blend, 1 TBSP Fry Seasoning, and 2 tsp brown sugar). (Be sure to measure the brown sugar, Cajun Spice Blend, and Fry Seasoning—we sent more!) • Pat chicken* dry with paper towels; season all over with salt. Transfer to bowl with spice mixture; add a drizzle of oil and turn to coat. Set aside. • In a small bowl, combine mayonnaise with as much truffle seasoning as you like. Season with salt and pepper. (Reserve any remaining truffle seasoning for another use.)

• Transfer cooked potatoes to a baking sheet; toss with a drizzle of oil, salt, and pepper. • Using the bottom of a mug or measuring cup, smash potatoes until they are about 1⁄2 inch thick.

• Arrange potatoes on one side of baking sheet in a single layer. Place chicken on empty side of sheet. (For 4 servings, spread potatoes out across entire sheet; place chicken on a second sheet.) • Top potatoes and chicken with a drizzle of oil; roast on top rack until potatoes are browned and crispy and chicken is cooked through, 15-20 minutes. (For 4, roast on top and middle racks, swapping rack positions halfway through.) • Transfer chicken to a cutting board.

• About 5 minutes before potatoes and chicken are done, in a large bowl, toss together mixed greens, vinegar, and a drizzle of olive oil. Taste and season with salt and pepper.

• Slice chicken crosswise. • Divide chicken, potatoes, and salad between plates. Serve with truffle mayo on the side for dipping. Chicken is fully cooked when internal temperature reaches 165°.