Smashed potatoes with crème fraîche and roe

Portion size: Serves 6
Hands-on time 10 min. Oven time 40 min. Simmering time 20 min
Difficulty: easy

Gluten-free

Ravinder Bhogal

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Food writer Ravinder Bhogal’s smashed potatoes with crème fraîche, chives and roe (or caviar if you’re feeling extragavant) make for a seriously decadent starter or sharing dish.

Ravinder says: “These are everything a prelude to a meal should be: salty, creamy, crisp and very, very moreish.”

Looking for a veggie option? Try our bay-scented smashed potatoes.

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Ingredients

500g small potatoes (ideally la ratte)
Olive oil to drizzle
100ml crème fraîche
50g jar salmon or trout roe or caviar
4 tsp finely chopped chives

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Method

Bring a large pan of salted water to the boil and add the potatoes. Cook for 15-20 minutes or until just tender. Drain well and put them back in the pan. Heat for 2 minutes to ensure they’re very dry.
Heat the oven to 200°C fan/gas 7. Lay the potatoes on a baking sheet then, using the base of a bowl, flatten them so they are still holding together but smashed and flat on top. Season with salt, drizzle with oil and roast for 35-40 minutes until crisp and dark golden brown.
Transfer the hot potatoes to a platter and spoon a little crème fraîche on each one. Top with roe or caviar, then scatter over the chives.
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Nutrition

144kcals Calories
8.2g (4.8g saturated) Fat
4.1g Protein
13g (1.4g sugars) Carbs
1.5g Fibre
0.6g Salt

Make Ahead

Boil and smash the potatoes up to a day in advance and keep them in the fridge. They may need an extra 5 minutes in the oven if cooking from chilled.

Cook smarter

La ratte are small, long, nobbly potatoes first grown in France. You can buy them in Waitrose or use anya (from Sainsbury’s) or pink fir, which are similar.