Found my new favorite snack! These Crispy Smashed Potato and Smoked Salmon Bites are quick and easy enough for quarantine cooking and are extremely easy to pop in your mouth. Over and over again.
I shared this recipe on my Instagram feed a few weeks ago in partnership with The Little Potato Company. I figured I should probably post it here so it has a permanent home in my recipe collection.
These little bites of deliciousness are made with crispy smashed buttery baby potatoes and are topped with tangy Greek yogurt, savory smoked salmon, lemon zest, and herbs for the perfect spring appetizer.
These are a great party or brunch foods but until we can safely gather again they make excellent solo snacks or to share with your family f you’re feeling generous.
- Preheat the oven to 425˚F and place a baking sheet in the oven to get hot while it is preheating.
- Cover potatoes with 2 inches of cold water and bring to a boil and add 1 teaspoon of kosher salt. Parboilthe potatoes for 5 minutes then drain in a colander.
- Pull the preheated sheet pan out and drizzle the olive oil all over the pan. Add the parboiled potatoes and shake the pan gently to coat the potatoes in oil. Sprinkle potatoes with salt and pepper.
- Bake for 10 minutes then take the pan back out of the oven. Use a potato masher to gently smash thepotatoes to about half of their height and so they spread out a little to increase their surface area.
- Return the pan to the oven and bake for another 5-10 minutes until the potatoes are nicely browned andcrispy.
- Transfer the smashed potatoes to a platter and spoon a small dollop of greek yogurt onto each. Thenplace a bite sized piece of smoked salmon on top of the greek yogurt. Sprinkle the tops with choppedchives or dill and fresh lemon zest.
- If you cannot find or don’t eat salmon try swapping it with quick pickled carrot ribbons, made with avegetable peeler and quickly pickled in water, vinegar, sugar and spices.
- You can also swap Greek yogurt with coconut yogurt for a dairy-free version.