Buzz
Photography: Greg DuPree, Food Styling: Emily Nabors Hall, Prop Styling: Julia BaylessThis elegant appetizer is a luxurious treat, perfect for those seeking a standout dish. The golden, crispy edges of roasted, smashed potatoes contrast beautifully with their soft, creamy centers. Paired with the smooth richness of crème fraîche and the briny pop of caviar, this combination is simply irresistible. A sprinkle of freshly chopped chives adds a subtle onion-like flavor, though dill can be a delightful alternative. For quick assembly, fill a ziplock bag with crème fraîche, cut a small corner, and pipe it onto the potatoes. (Sour cream can be used as a substitute if crème fraîche is unavailable.)
For best results, use a clear glass to smash the potatoes, ensuring they are about ½-inch thick. Thinner potatoes may break apart during cooking.
Ingredients
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1 1/2 lb. very small baby Yukon Gold or red potatoes (about 1 in. diameter)
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1 Tbsp. plus 1/2 tsp. kosher salt, divided
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3 Tbsp. extra-virgin olive oil
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1/4 tsp. freshly ground black pepper
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1/2 cup (4 oz.) crème fraîche
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1 1-oz. jar caviar (such as American paddlefish or sturgeon)
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3 Tbsp. minced fresh chives
Directions
Cook the potatoes:
Add potatoes and 1 tablespoon of salt to a large pot. Cover with water, ensuring it’s 1 inch above the potatoes. Bring to a boil, then reduce to medium heat. Simmer gently without stirring until the potatoes are tender but not overcooked, about 6 to 8 minutes. Drain the potatoes and return them to the pot for a few minutes to allow excess moisture to evaporate.
Prepare and season the potatoes:
Preheat the oven to 450°F. Move the potatoes to a large rimmed baking sheet. Drizzle with oil and toss to coat evenly. Using the base of a measuring cup or glass, gently press each potato until it’s approximately 1/2 inch thick. Season both sides carefully with pepper and the remaining 1/2 teaspoon of salt.
Bake the potatoes:
Roast the potatoes in the oven until the edges turn golden brown and crispy, about 30 to 35 minutes. Allow them to cool for 15 minutes.
Garnish and serve the potatoes:
Arrange the potatoes on a serving platter, ensuring the crispier sides are facing upward. Add approximately 1/2 teaspoon of crème fraîche and 1/8 teaspoon of caviar to each potato. Finish with a sprinkle of chives.
Consider using salmon roe as an alternative to caviar in this recipe. For a vegetarian option, substitute with plant-based caviar, often made from seaweed, or experiment with olive oil pearls.
Nutritional Information (per serving)
| 152 | Calories |
| 10g | Fat |
| 15g | Carbs |
| 3g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 152 | |
| % Daily Value * | |
| Total Fat 10g | 12% |
| Saturated Fat 4g | 19% |
| Cholesterol 31mg | 10% |
| Sodium 508mg | 22% |
| Total Carbohydrate 15g | 5% |
| Dietary Fiber 2g | 5% |
| Total Sugars 1g | |
| Protein 3g | 5% |
| Vitamin C 7mg | 8% |
| Calcium 26mg | 2% |
| Iron 1mg | 6% |
| Potassium 382mg | 8% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
