These elegant buttery, crispy smashed potatoes topped with sour cream, caviar, and chives are one of my favorite ways to eat leftover potatoes. It’s a lovely and slightly more luxurious potato to serve alone as an appetizer or as an accompaniment to a fine dinner. But skip the caviar topping then.
I love serving these as an elevated appetizer, but they are also great with perfectly seared steak, roasted chicken, or an accompaniment to brunch. The key to these potatoes is boiling them until they are tender first, then smashing and oven-roasting them until they are light and fluffy on the inside and crispy on the outside.
Use leftover potatoes
There is actually a big difference between eating pre-cooked chilled potatoes versus hot, freshly boiled ones. The starch changes when they get cold and stays that way even when reheated again.
Pre-cooked potatoes contain resistant starch that increases the growth of beneficial intestinal bacteria, which is strengthening for the immune system, at the same time, it also lowers the glycemic index of the potato.
Potatoes contain vitamin C, vitamin B6, potassium, and dietary fiber. Some potato varieties, such as new potatoes, are also a source of folate. Preferably we should eat them with the peel because a large part of the fiber and vitamins are contained there.
Alternate garnishes and toppings
- Stir a few drops of white truffle oil into Crème Fraiche.
- When roasting add some grated sharp cheese and sprinkle with chopped parsley when serving.
- Add crushed garlic and butter to the potatoes when oven roasting then sprinkle with some fresh herbs like thyme or rosemary.
- Bake crispy with garlic butter and crispy bacon add parsley when done.
SMASHED POTATOES WITH CAVIAR AND SOUR CREAM
Ingredients
- 8 baby potatoes as small as you can find
- ½ dl cooking oil or melted butter or melted butter
- ½ dl sour cream
- 40 g caviar
- chives chopped
Instructions
- Boil the potatoes in salted water until done, preferably with a small core in the middle. Let cool slightly. Or use leftovercold potatoes. Set the oven to 225degrees, hot air.
- Put the potatoes in a large oven dish and press downto flatten the potatoes with a fork/bottom of a glas or your palm so that theybecome half flat .
- Arrange the smashed potatoes on an oven tray. Brushthe potatoes with oil or butter and add salt and pepper.
- Arrange the smashed potatoes on large serving platters. Top each smashed potato with a dollop of sour cream and 1 teaspoon of caviar. Garnish with the chives and serve at once.
