Crispy Smashed Potatoes with Caviar
Time required 45 minutes
Simplicity Medium
Materials
Baby potatoes - 1.5 lbs
Olive oil - 1/4 cup
Coarse salt - 1 tbsp
Sour cream or yogurt - 1/2 cup
Caviar - 2 oz
Fresh chives - chopped
Red onion - finely chopped (optional)
Olive oil - 1/4 cup
Coarse salt - 1 tbsp
Sour cream or yogurt - 1/2 cup
Caviar - 2 oz
Fresh chives - chopped
Red onion - finely chopped (optional)
Steps
- Boil baby potatoes in salted water for about 15 minutes until tender, then drain and rinse with cold water
- Preheat oven to 425°F, line a baking sheet with parchment paper and brush with olive oil
- Place potatoes on sheet, use a fork or potato masher to gently smash each potato flat
- Brush smashed potatoes generously with olive oil and sprinkle with coarse salt
- Roast for 20 minutes, flip halfway through, until deeply golden brown and crispy
- Transfer to serving plate, top each potato with a dollop of sour cream, a generous teaspoon of caviar, and garnish with chives and red onion
