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5 from 1 vote

Crispy Smashed Potato and Smoked Salmon Bites

A quick and easy appetizer that is full of flavor!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizers
Cuisine: American
Keyword: lemon, smashed potatoes, smoked salmon, chives, dill, Greek yogurt, potatoes, baby potatoes
Servings: 4 servings
Author: Kaity Farrell

Ingredients

  • 1.5 lbs baby potatoes
  • 2 tablespoons extra-virgin olive oil
  • 1 ½ teaspoons kosher salt
  • ½ teaspoon cracked black pepper
  • 8 oz. smoked salmon
  • ½ cup Greek yogurt
  • ¼ cup loosely packed chopped fresh chives or dill
  • ½ teaspoon fresh lemon zest finely grated

Instructions

  • 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.

Notes

  • 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.