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The Only Smashed Potatoes You’ll Ever Need

You can save this recipe for the holidays and those occasions you really want to impress to your guest. But after tasting these mouthwatering crispy spuds I guarantee they’ll become a regular in your kitchen. Serve them as hors d’oeuvres with a glass of champagne or along side the finest cut off beef.

2 pounds baby Yukon gold potatoes
4 tablespoon melted butter
1 tablespoon olive oil
1/2 teaspoon garlic powder
1 teaspoon fresh dill chopped
1/4 teaspoon fresh black pepper
1 cup crème fraîche
2 oz salmon roe
2 tablespoons chives, chopped
Sea salt

Add potatoes to a large pot. Cover with cold water by about 1 inch. Season water with sea salt. Bring to a boil. Cook potatoes until fork tender, about 15 minutes. Drain potatoes set aside. 

Preheat oven to 425 degrees. In a small bowl whisk together melted butter, olive oil, garlic powder, dill, and black pepper. Transfer boiled potatoes to a lightly greased sheet pan. Using a glass or measuring cup smash each potato to about 1/2 inch thickness. Brush potatoes with melted butter. Transfer sheet pan to oven. Cook until potato skins starts to turn crispy and golden about 25-30 minutes. Sprinkle with sea salt then gently transfer potatoes to a serving dish. Top with crème fraîche, salmon roe and chives. Severe while hot.

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