Smashed potatoes with crème fraîche and roe

Smashed potatoes with crème fraîche and roe

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.

Smashed potatoes with crème fraîche and roe

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.

  • Serves icon Serves 6
  • Time icon Hands-on time 10 min. Oven time 40 min. Simmering time 20 min

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.

Nutrition: Per serving

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

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

  1. 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.
  2. 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.
  3. 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.

Nutrition

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

delicious. tips

  1. 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.

  2. 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.

Buy ingredients online

Recipe By

Ravinder Bhogal

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