Go Back
Smashed Potatoes with Crème Fraîche and Fish Roe

Smashed Potatoes with Crème Fraîche and Fish Roe

Crispy Smashed Potatoes recipe, adorned with luxurious crème fraîche and savory fish roe. Perfect for foodies and gourmet cooks alike! Click to get the full recipe and enjoy a taste of elegance.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 dish
Course: Main Course, Side Dish
Ingredients Method

Ingredients
  

  • 8 small potatoes preferably new potatoes, thoroughly washed
  • 1/2  dl  Crème Fraîche
  • 7-8 tsp fish roe
  • Chives finely chopped (adjust to taste)
  • Olive oil  for drizzling
  • Sea salt to taste

Method
 

  1. Step 1: Boil the Potatoes
    Fill your large pot with water, add a generous pinch of sea salt, and set over a high flame to bring to a roaring boil.Gently add your small potatoes to the boiling water.Set a timer for 20 minutes for the potatoes to cook to tender perfection.
  2. Step 2: Prep for Crunch Time
    While the potatoes are becoming pillow-soft, preheat your oven to a toasty 220 degrees Celsius.
    Line your baking sheet with parchment paper.
  3. Step 3: Smashin' Time!
    Once boiled, drain the potatoes and allow them to stand for a brief one minute—just enough time to cool slightly without losing their heavenly heat.
    Transfer your potatoes to the lined baking sheet.
    Here's where the fun starts! Take your potato masher (or the bottom of a sturdy pot or frying pan) and press down on each potato until it lovingly cracks open.
  4. Step 4: The Golden Bake
    Drizzle your beautifully smashed potatoes with olive oil and a sprinkle of sea salt.
    Slide into the preheated oven; bake for 20 minutes or until they're soft within and have crisp, golden edges.
  5. Step 5: The Crowning Glory
    Once baked to perfection, remove them from the oven and plate up those golden beauties.
    Top each potato with a dollop of Crème Fraîche, and then lovingly add the fish roe.
    Sprinkle chives for that final culinary caress.