Smashed Potatoes with Crème Fraîche and Caviar

Delight in these Smashed Potatoes with Crème Fraîche and Caviar, a gourmet side that's both easy to make and impressively delicious.

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Prep Time 20

Cook Time 25

Cooling Time 5

Total Time 50

Servings: 4 servings

Course: Snack & Appetizers

Cuisine: French

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potatoes

1.5 lb Baby Yukon Gold or red potatoes for a creamy texture that holds up well when smashed
1 Tbsp Kosher salt for boiling the potatoes
0.5 tsp Kosher salt for seasoning before baking

For the Drizzle and Seasoning

3 Tbsp Extra-virgin olive oil for golden crispiness
0.25 tsp Freshly ground black pepper to add depth and heat

For the Toppings

0.5 cup Crème fraîche provides a rich, creamy flavor
1 jar Caviar to elevate the dish
3 Tbsp Minced fresh chives for freshness and color

Equipment

large pot
baking sheet
Fork

Method

Preparation Steps

Boil the baby potatoes in a large pot of salted water for about 15-20 minutes, or until fork-tender.
Drain the potatoes and let them cool slightly.
Preheat the oven to 450°F (232°C).
Grease a baking sheet lightly with extra-virgin olive oil.
Smash the potatoes on the baking sheet, using a fork or your hand.
Drizzle with more olive oil and sprinkle with kosher salt and freshly ground black pepper.
Bake in the preheated oven for 20-25 minutes, or until crispy and golden brown.
Cool the potatoes slightly after removing them from the oven.
Top each potato with a dollop of crème fraîche, a spoonful of caviar, and a sprinkle of minced chives.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 200IUVitamin C: 15mgCalcium: 20mgIron: 1mg

Notes

Optional: Serve with a squeeze of lemon for a zesty flair.

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