Smashed potatoes can go with everything and eaten at all meals. For breakfast, this dish is delicious with poached eggs or Chive Dutch Baby, and at lunch served as a side to a sandwich. For dinner, serve this with Butter Lettuce Salad for a light meal but this is best as an appetizer for a crowd. Smoked trout is one of my favorite kinds of smoked fish next to salmon. Trout is less fishy in taste and less dense in texture.

Recipe: Smashed Potatoes with Smoked Trout

Servings

4-6

servings
Prep time

30

minutes
Cooking time

35

minutes

Ingredients

  • 1 ½ pounds small Yukon potatoes, scrubbed, peel on

  • 2 tablespoons extra-virgin olive oil

  • 4 cloves garlic, minced

  • 4 sprigs fresh dill plus 2 sprigs, about 4-inches long

  • Salt, to taste

  • Fresh ground black pepper, to taste

  • 8 ounces smoked trout, skins discarded, meat flaked into large chunks

  • For garnish
  • cup sour cream

  • ¼ cup chopped chives

  • Dill sprigs

Preparation

  • Heat oven to 425°F. Line a baking sheet with parchment paper. Set aside.
  • Add potatoes to a medium pot. Add water to about 1-inch above the surface of the potatoes. Add salt to taste. Bring to a boil. Lower heat and simmer for 12 to 15 minutes or until potatoes are tender. Drain.
  • In a large bowl, add warm potatoes and toss with oil and garlic.
  • Spread potatoes over prepared baking sheet. With a fork, smash potatoes to a flat patty, about ½ inch thick. Break leaves off of 4 dill sprigs and sprinkle on top of potatoes. Sprinkle salt to taste and add a generous grind of fresh ground black pepper.
  • Bake until potatoes are browned and crisp, about 35 to 45 minutes. Transfer potatoes to a platter.
  • Scatter smoked trout on top of potatoes. Garnish with sour cream and chives. Coarsely break dill sprigs on top. Serve immediately.