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
4-6
servings30
minutes35
minutesIngredients
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
⅓ 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.