Crispy Smashed Potatoes With Salmon Caviar

Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, pairing well with the comforting pleasure of smashed baked potatoes with all of the fixings, as in this recipe adapted from their book The Salmon Sisters: Harvest & Heritage. Tip: The thinner the parcooked potatoes are, the crispier they’ll get in the oven. Serve these as an appetizer or a celebratory side dish.

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Ingredients

4–6 servings

Potatoes

oz. thick-cut bacon, cut into ½” pieces

1½

tsp. plus 1 Tbsp. extra-virgin olive oil

lb. baby Yukon Gold potatoes, scrubbed

Kosher salt, freshly ground pepper

Goat Cheese and Assembly

oz. fresh goat cheese

small shallot, finely chopped

Tbsp. whole milk

Tbsp. sour cream

Zest and juice of 1 lemon

Tbsp. finely chopped tender herbs (such as dill, chives, and/or
tarragon), plus more for serving

Kosher salt, freshly ground pepper

avocado, sliced, cut into 1″ pieces

scallion, thinly sliced

1.75-oz. jar salmon caviar, preferably wild and smoked

Extra-virgin olive oil (for drizzling)

Preparation

Potatoes

Step 1

Cook 4 oz. thick-cut bacon, cut into ½” pieces, and 1½ tsp. extra-virgin olive oil in a medium skillet over medium heat, stirring occasionally, until bacon is browned and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. Spoon 2 Tbsp. bacon fat into a small bowl and set aside.

Step 2

Place 1 lb. baby Yukon Gold potatoes, scrubbed, in a large saucepan and pour in cold water to cover; season generously with kosher salt. Bring to a boil, then reduce heat and simmer potatoes until a paring knife slides easily through the flesh, 20–25 minutes. Drain and let cool 5 minutes.

Step 3

Preheat oven to 400°. Spread out potatoes on a
parchment-lined baking sheet. Using the bottom of a measuring cup or a potato masher,
gently smash potatoes to about ½” thick. Let cool another 5 minutes.

Step 4

Drizzle reserved bacon fat and remaining 1 Tbsp. extra-virgin olive oil over potatoes; season with salt and freshly ground pepper. Roast until potatoes are golden brown and crisp, 40–50 minutes.

Goat Cheese and Assembly

Step 5

While the potatoes are roasting, beat 8 oz. fresh goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 1 minute. (Or use a whisk and a large bowl.) Add 1 small shallot, finely chopped, 3 Tbsp. whole milk, and 2 Tbsp. sour cream and beat until mixture is light and fluffy, about 1 minute. Add zest and juice of 1 lemon and 1 Tbsp. finely chopped tender herbs (such as dill, chives, and/or tarragon); season with kosher salt and freshly ground pepper. Beat to combine.

Step 6

Arrange potatoes on a platter or divide among plates. Top each with 1 avocado, sliced, cut into 1″ pieces, whipped goat cheese, some bacon and 1 scallion, thinly sliced, a healthy spoonful of caviar from one 1.75-oz. jar salmon caviar, preferably wild and smoked, and more herbs. Drizzle with extra-virgin olive oil.