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
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.