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These crispy smashed potatoes with crème fraîche and smoked salmon are irresistibly crunchy on the outside, yet fluffy and soft on the inside… Top with zesty lemon and chive crème fraîche, tangy pickled red onion, salty smoked salmon, and buttery caviar to create the most delicious canapé.
Table of Contents
- Why you will love this recipe
- Ingredients
- Substitutions and variations
- How to make Smashed Potatoes with crème fraîche
- How to roast smashed potatoes in the oven
- Tips from Margie’s kitchen
- What toppings can I add to these smashed potatoes?
- Frequently asked questions
- Other recipes you might enjoy
- Smashed Potatoes with Crème Fraîche and Smoked Salmon Recipe
- Make-ahead and storage
There are so many reasons why I love these smashed potatoes with crème fraîche. Not only do they taste amazing, but they are unbelievably easy to make. Plus everyone loves them. In fact, at Christmas, they are so popular they rival my honey mustard sausages! If you prefer, you can roast them in the oven; scroll down to learn how.
Once you have made your smashed potatoes, you can have fun with all sorts of different toppings. Smashed potatoes with crème fraîche, smoked salmon, pickled red onion, caviar, chives, and lemon are a classic. However, there are so many other ideas to try. Plus, you can easily make them vegetarian and/or vegan-friendly.
Why you will love this recipe
- They are super simple and will be ready in just 35 minutes! The perfect canapé for easy entertaining (as is my easy Hugo spritz).
- They are also a delicious snack, light bite, sharer, or side dish (like my chicken mushroom vol au vents).
- They are really versatile – you can have great fun trying out all sorts of toppings.
- They can easily be adapted for vegetarians and vegans by opting for plant-based toppings.
- They are fuss-free and don’t use any special equipment.
Ingredients
- Baby potatoes – You want a fairly small waxy potato variety as it needs to hold its shape well and not completely disintegrate when smashed. It doesn’t matter if you get some bits that crumble; these will go extra crispy.
- Crème fraîche – Opt for full-fat crème fraîche for the best results.
- Smoked salmon – A slice of smoked salmon adds a touch of luxury to these smashed potatoes with crème fraîche. Different varieties have different flavors and levels of smokiness, so opt for one you enjoy most.
- Caviar – A small spoonful of salty, buttery caviar makes these smashed potatoes with crème fraîche extra special.
Substitutions and variations
Scallions (spring onions) – You could sprinkle with some thinly sliced scallions for a subtle onion flavor and slightly crunchy garnish.
Fresh herbs – Swap the chives for all sorts of different fresh herbs. Dill and/or roughly chopped cilantro (coriander) and parsley are all delicious.
Pickle – Switch from quick pickled red onion for pickled beetroot if you prefer. I love this superbeet kimchi from Vadasz.
Smoked fish – Try smoked trout instead of salmon. Alternatively, top with curls of gravadlax. My beetroot cured salmon gravadlax works really well.
Caviar – Obviously this is a super luxurious ingredient. However, you can use salmon roe or lumpfish caviar for more budget-friendly alternatives!
Capers – Sprinkle the smashed potatoes with a few capers. I love the tangy, salty flavor alongside the crème fraîche.
How to make Smashed Potatoes with crème fraîche
Here’s a quick visual guide — the full recipe with exact measurements is below.
ONE: Boil the potatoes in generously salted water for around 15 minutes. Drain and leave to steam dry. Add them to a lined baking sheet in an even layer.
TWO: Using the base of a measuring cup or small glass, press the potatoes to flatten them (don’t worry if they break up a little; those bits will crisp up!). Season with salt and freshly ground black pepper.
THREE: Next, in a large non-stick frying pan with relatively high sides, pour in a good amount of olive oil and set over a medium heat until shimmering. You aren’t deep frying it, but you want a generous glug of oil. Fry until golden on each side.
FOUR: Meanwhile, make the chive crème fraîche: Pop the crème fraîche in a medium-sized bowl. Add the chives and lemon juice, to taste. Mix well, then I like to pipe it so it looks nice and neat, but a spoon works too!
FIVE: Carefully arrange a small slice/curl of smoked salmon on top, then a small spoonful of pickled red onions.
SIX: Top with a small spoonful of caviar. Sprinkle with freshly snipped chives. Season with freshly ground black pepper and squeeze over a little lemon juice. Enjoy!
How to roast smashed potatoes in the oven
I find shallow frying smashed potatoes makes them even crispier (plus it is quicker). However, you can roast them in the oven, which is easier if cooking for a crowd.
- Preheat the oven to 392°F (200°C/180°C fan). After boiling, draining, and smashing, tip into a roasting pan and drizzle generously with olive oil.
- Season with salt and freshly ground black pepper. You can also add dried mixed herbs, fresh rosemary or thyme, or a sprinkling of smoked paprika for extra flavor.
- Pop in the oven and roast for about 40 minutes or until gloriously golden and crisp. The exact time will depend on the size of your potatoes. Continue with the recipe with your desired toppings.
Tips from Margie’s kitchen
- Flavoring the potatoes: If you want to add flavor to the potatoes, add them to the water before boiling. This could be a generous amount of dried or fresh herbs or a couple of cloves of garlic. As the potatoes cook, they will become infused with the flavor. Alternatively, after smashing on the baking sheet, sprinkle with smoked paprika before shallow frying. This works really well with Mexican-inspired toppings and dips like guacamole.
- Toppings: There are so many different toppings you can add to these smashed potatoes (scroll down for ideas). Alternatively, you can serve them as a side with all sorts of dishes (think roast potatoes/rosti/hash brown vibes).
What toppings can I add to these smashed potatoes?
I have gone for a classic combination of crème fraîche, smoked salmon, and caviar for these smashed potatoes. However, you can get creative with all sorts of toppings. Here are some of my favorites:
- Roast beef and horseradish cream – Mix together sour cream (or crème fraîche) with horseradish and/or mustard. Pop a little bit onto each smashed potato, then top with a small slice of roast beef.
- Beetroot – A delicious vegetarian topping is roasted or pickled beetroot with soft goat cheese and freshly plucked thyme. It can even be made vegan-friendly using a plant-based soft cheese or dairy product.
- Brie and cranberry – Top with a slice of brie and a spoonful of cranberry sauce. Then pop under the broiler or melt with a blowtorch before serving.
- Chutney and cheese – Top with a slice of brie, a spoonful of caramelized onion chutney and some fresh thyme. Then broil (or heat with a blowtorch) until the brie turns molten and gooey.
- Crispy bacon and scallions (spring onions) – A sprinkling of crispy, salty, smoky bacon, thinly sliced scallions, and a dollop of cream cheese is a delicious way to top these smashed potatoes.
- Shrimp (prawn) cocktail – Smash an avocado until smooth and creamy. In a separate bowl, mix shrimp with Marie Rose sauce (a cocktail sauce). Add a spoonful of the avocado onto each smashed potato, then top with the shrimp cocktail. Dust with smoked paprika or cayenne pepper. Squeeze over a little lemon juice, then serve.
Frequently asked questions
The smashed potatoes themselves are made of surprisingly few ingredients. Just potatoes, oil, and seasoning (salt and freshly ground black pepper). However, you can get creative and add different flavors.
A pinch of smoked paprika to make smoky smashed potatoes. A sprinkle of chili flakes for a hint of spice. Alternatively, sprinkle with finely chopped rosemary or thyme (or a sprinkle of dried mixed herbs) for herby smashed potatoes. You can even dust with curry powder for a Bombay smashed potato vibe.
Although the two names sound similar, they are very different types of potatoes. Mashed (or mash) potatoes are buttery, creamy, and smooth. In contrast, smashed potatoes are crispy and crunchy on the outside and soft in the center. They are both still delicious!
Ahead of time, you can make the potatoes up to the end of step 2. That means you can boil them and then smash them, but don’t crisp them up. You want to do that when ready to serve. Once boiled and smashed, let them steam dry and cool, and then you can cover and place in the fridge overnight until ready to fry/roast until crisp.
Other recipes you might enjoy
If you enjoyed these smashed potatoes with crème fraîche, you will love my cheesy smashed potatoes with roasted garlic aioli and crispy salt and vinegar smashed potatoes. Also don’t miss my giant skillet potato latke.
Christmas Recipes
Brie Puff Pastry Bites
Christmas Recipes
Bacon Brie Crescent Wreath
Christmas Recipes
Brie and Cranberry Filo Parcels
Smoked Salmon Recipes
Smoked Salmon Pâté with Dill and Lemon
If you tried these Smashed Potatoes with Crème Fraîche or any other recipe on the site, please do leave a comment and let us know how it went!
Smashed Potatoes with Crème Fraîche and Smoked Salmon
Ingredients
For the smashed potatoes:
- 1.65 lb baby potatoes
- Salt and freshly ground black pepper
- Olive oil, for frying (not extra-virgin, save that for dressings etc.)
For the chive crème fraîche:
- 5 fl oz full-fat crème fraîche, about generous 1/2 cup
- 1 tbsp chives, chopped
- Fresh lemon juice, to taste
To serve: optional
- Smoked salmon, cut into small slices
- Quick pickled red onion
- Caviar
- Fresh chives, chopped
- Lemon juice, to taste
Instructions
- Line a large baking sheet with non-stick parchment and set aside.
- Pop the potatoes into a large saucepan. Add a generous pinch of salt and fill with water. Bring to the boil, then reduce the heat and simmer for about 15 minutes – or until tender all the way through. The exact time will depend on the size of your potatoes. Drain well and leave to steam dry for a couple of minutes.
- Meanwhile, make the chive crème fraîche: pop the crème fraîche into a medium-sized bowl. Add the chives and lemon juice to taste. Mix well, then cover and chill in the fridge.
- Tip onto the lined baking sheet in an even layer. Using the base of a measuring cup or small glass, press the potatoes to flatten them (don’t worry if they break up a little; those bits will crisp up!). Season with salt and freshly ground black pepper.
- Line a separate baking sheet with paper towels and set aside.
- Next, in a large non-stick frying pan with relatively high sides, pour in a good amount of olive oil and set over a medium heat until shimmering. You aren't deep frying it, but you want a generous glug of oil
- Using a spatula, slide in as many smashed potatoes as you can fit in a single layer. Shallow fry for about 5 minutes – or until golden brown underneath. Using a palette knife or spatula, carefully flip and continue to shallow fry on the other side for a further 5 minutes – or until crispy and golden on both sides. Remove from the pan using a spatula and place on the lined baking sheet to drain off any excess oil. Repeat with the remaining potatoes.
- Arrange the smashed potatoes onto a serving plate and top each with a spoonful of the chive crème fraîche. Alternatively, spoon the crème fraiche into a piping bag and pipe a dollop onto each smashed potato. Carefully arrange a small slice/curl of smoked salmon on top, then a small spoonful of pickled red onions. Top with a small spoonful of caviar. Sprinkle with freshly snipped chives.
- Season with freshly ground black pepper and squeeze over a little lemon juice. Enjoy!
Notes
Make-ahead and storage
Make-ahead: You can make the potatoes up to the end of step 2. That means you can boil them and then smash them, but don’t crisp them up. You want to do that when ready to serve. Once boiled and smashed, let them steam dry and cool, then cover and refrigerate overnight until ready to fry/roast until crisp. Keeping the smashed potatoes warm: If shallow frying in batches, pop the drained cooked smashed potatoes onto a lined baking sheet and keep warm in a low oven. However, these are delicious served at room temperature – a bit like crisps! Roasted smashed potatoes: Although I find frying these smashed potatoes makes them even crispier, you can absolutely bake them instead. It actually makes it easier to cook for a crowd. Preheat the oven to 392°F (200°C/180°C fan). After boiling, draining, and smashing, tip into a roasting pan and drizzle generously with olive oil. Season with salt and freshly ground black pepper, then roast for about 40 minutes or until gloriously golden and crisp. The exact time will depend on the size of your potatoes.More quick tips
Make it vegetarian or vegan: You can easily make these smashed potatoes vegetarian by skipping the smoked salmon and caviar. Equally, they can be vegan too – just use a plant-based dairy for the crème fraîche. Then have a look at my other topping ideas in the post. Make it your own: The toppings I have suggested in this recipe are just a guide; feel free to get creative with your own ideas (see above). Alternatively, serve these smashed potatoes without toppings as a side for all sorts of mains. A note on serving size: If serving these as a canapé, allow 2-3 per person, so you can judge the number of potatoes you need rather than doing it by weight.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well this was lovely. Enjoyed the crunch of potatoes, with the smoked salmon and tangy crème fraiche. Took little more time with prep. But worth it. Another great Christmas Eve treat!
I made these on Xmas day and today and they went down a treat! Everyone loved the recipe and it even tasted better baked than fried and saved time buy putting it in the oven. I will be trying more of the recipes soon as I was very impressed with this one 10/10 from me and my family and friends ❤️