While I love serving these as an elevated appetizer or side dish for holiday gatherings like Christmas or New Years Eve. They can also be paired with a perfectly seared steak, roasted chicken or an accompaniment to brunch. The key to these potatoes is boiling them until they are tender first (rather than baking) then smashing and pan frying them. They are light and fluffy on the inside and crispy on the outside. The fresh herbs add a great flavor to complement the creamy crème fraîche, caviar and roe.
The potatoes can be boiled up to a day in advance then stored refrigerated in an airtight container until ready to finish the recipe and serve (up to 2 days in advance). Smash continue with as directed in the rest of the recipe below.
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