Recipe from Flavors Under the Big Sky

November 30, 2020


Serves 4 to 6

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.

  • 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 the garnish
  • 1/3 cup sour cream
  • ¼ cup chopped chives
  • Dill sprigs


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 about 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.