Crispy Smashed Fried Potatoes: Elevate Your Side Game
Delight in crispy, smashed potatoes topped with luxurious caviar and fresh herbs, perfect as an elegant side dish.
Ingredients
Main
- 1 pound Fingerling Potatoes (Small potatoes provide ideal texture; Yukon Gold can be used.)
- 0.25 cup Extra-Virgin Olive Oil (Can substitute with vegetable or canola oil.)
- 1 teaspoon Kosher Salt (Adjust according to taste.)
- 0.5 teaspoon Freshly Ground Black Pepper (Tweak amount to match your palate.)
- 3 cloves Garlic (Smashed; omit for milder result.)
- 0.25 cup Crème Fraîche (Substitute with sour cream for a lighter feel.)
- 1 ounce Caviar (Can substitute with fish roe.)
- 1 ounce Salmon Roe (Optional; adds color and flavor.)
- 2 teaspoons Chives (Diced; replace with green onions if desired.)
- 1 teaspoon Fresh Dill (Can be omitted if short on herbs.)
Instructions
- Boil the potatoes until tender, about 10 minutes.
- Drain and gently smash the potatoes to flatten them.
- Heat olive oil in a skillet over medium-high heat and fry the smashed potatoes until crispy, about 5 minutes per side.
- Top with crème fraîche, caviar, salmon roe, chopped chives, and dill before serving.
Notes
For extra crispiness, bake the smashed potatoes in the oven at 400°F (200°C) for 10 minutes after frying.