Here’s the perfect fall appetizer (or brunch dish!) to usher in the cooler weather. These crispy smashed potatoes are like fancy French fries meets loaded potatoes in the best way possible. Feel free to use any kind of fish roe here — tobiko, salmon roe, or anything similar will give these potatoes a pop of briny goodness.
- 4 ounces turkey bacon
- 5 teaspoons avocado oil
- 1 pound baby Yukon Gold potatoes, scrubbed
- Salt and pepper
- 1 small shallot, finely chopped
- 1/4 cup sour cream
- Juice of 1/2 lemon
- 1 tablespoon finely chopped tender herbs (such as chives or dill), plus more for serving
- 1 avocado, sliced, cut into 1″ pieces
- 1 green onion, thinly sliced
- 1 1.75-oz. jar salmon caviar, or similar
- Cook bacon and 2 teaspoon avocado oil in a medium skillet over medium heat, stirring occasionally, until bacon is browned and crisp, 8–10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain.
- Place potatoes in a large saucepan and pour in cold water to cover; season generously with salt. Bring to a boil, then reduce heat and simmer potatoes until a knife slides easily through the flesh, 20–25 minutes. Drain and let cool 5 minutes, then slice in half.
- Preheat oven to 400F degrees. Spread out potatoes on a parchment-lined baking sheet. Using the bottom of a measuring cup or a potato masher, gently smash potatoes to about ½” thick. Let cool another 5 minutes.
- Drizzle remaining 3 teaspoon avocado oil and remaining over potatoes; season with salt and pepper. Roast until potatoes are golden brown and crisp, 40–50 minutes.
- While the potatoes are roasting, mix sour cream, lemon juice, chopped herbs, and shallot in a small bowl. Season with salt and pepper.
- Arrange potatoes on a platter or divide among plates. Top each with avocado, seasoned sour cream, some turkey bacon, green onion, caviar, and more herbs.