Smashed Potatoes with Crème Fraîche and Smoked Salmon

Smashed Potatoes with Crème Fraîche on white plate.

5 from 1 vote

Smashed Potatoes with Crème Fraîche and Smoked Salmon

These gloriously golden and deliciously crispy smashed potatoes with crème fraîche are one of the best ways to enjoy potatoes. They are the perfect snack or base for a light bite or canapé… Although I also make them as a side, as they are too good to resist.

Prep Time10

Cook Time25

Total Time35

Course: Christmas

Cuisine: worldwide

Servings: servings

Author: Margie Nomura

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

US Customary - Metric

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