Coarsely blend (low) white bread in the mixer, add Parmigiano Reggiano cheese, truffle butter and a tbsp of chopped mixed herbs. Keep blending for a few more seconds to make sure that ingredients are well-blended.
Parboil small new potatoes (peeled) in salted boiling water just for 5 minutes. Drain carefully and transfer to a baking tray. Season with a little seed oil and a pinch of salt, then bake in the oven at 180°C for 15 minutes.
Remove from the oven, dust surface with the aromatic bread crumbs and return to the oven for a further 10 minutes. Serve piping hot.