Crash hot potatoes are an Australian staple side dish. Small potatoes are boiled until tender, also smashed, carpeted with oil painting and seasonings, and roasted until browned and crisp. In a fun, party-ready spin, this interpretation is outgunned with smoked salmon for a gleeful appetizer.
While the system for preparing the potatoes is an Australian specialty, these condiments are each about my nonage. utmost family gatherings( especially brunches) included a spread of bagels and lox with all the plasterings. With a base of crisp potato, a classic combination of bagel condiments gets a fancy makeover.
The Best Potatoes for Crash Hot Potatoes :
I use redundant small potatoes called petite gold potatoes for this form. They make for further manageable appetizers than commodity larger in size. Look for bones labeled “ petite ” or “ creamer, ” that are no further than11/2 elevation in periphery.
How to Cook Crash Hot Potatoes :
The potatoes are first cooked total until tender, but still holding their shape.( Their time riding in the roaster is further about getting them crisp, not about cooking them.) There are many options for cooking the potatoes
- pustule and drain : Add the potatoes in a pot filled with enough water to cover them by at least 1 inch. Boil for 15 to 20 twinkles until you can fluently pierce the potatoes with a chopstick or shearing cutter. Remove the potatoes from the heat and drain them in a colander over the Gomorrah.
- Instant Pot : You can foam the potatoes in an Instant Pot. Pour a mug of water into the pot and place a steamer handbasket with the potatoes outside. Cook the potatoes for 5 twinkles at high pressure, with a quick pressure release.
- Steamer Pot Pour a quart of water into a steamer pot and place it on the stovetop over high heat. When the water comes to a pustule, add the potatoes to the steamer handbasket, cover the pot, and brume for 15 to 20 twinkles until you can fluently pierce the potatoes with a chopstick or shearing cutter.
RECIPE :
Crash Hot Potatoes with Smoked Salmon
PREPE TIME : COOK TIME : COOL TIME : TOTAL TIME :
15 mins 45 mins 15 mins 75 mins
SERVINGS : 6 to 8 servings as an appartizer
INGREDIENTS :
For the potatoes
- 1 1/2 pounds petite gold potatoes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
For the toppings
- 6 ounces whipped cream cheese
- 5 ounces hot- or cold-smoked salmon
- 1/4 cup red onion, finely diced
- 2 tablespoons capers, drained
METHOD :
1- Cook the potatoes:
In a medium pot, add the potatoes and enough water to cover them by at least 1 inch. Place the pot on the stovetop over high heat.
When the water comes to a boil, reduce the heat to medium and cook uncovered for about 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife.
Remove the potatoes from the heat and drain them into a colander over the sink.
2- Meanwhile, preheat the oven :
Preheat the oven to 425ºF. Line a large baking sheet with parchment.
3- Smash the potatoes:
While the potatoes are still hot, carefully place them on the prepared baking sheet, and use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/2-inch thickness.
Don’t smash the potato down so much that it separates completely—you’re looking to create approximately 2-inch rounds, which will act as a base for the toppings.
If any potatoes do come apart, use your hands to smush them back together.
4- Season the potatoes:
Drizzle the smashed potatoes with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Use a spatula to gently turn the potatoes over and season them with the remaining olive oil, salt, and black pepper.
5- Bake the potatoes:
Bake the potatoes for 20 to 25 minutes until they’re crisp and golden brown around the edges.
6- Cool and top the potatoes:
Let the potatoes cool for about 15 minutes on the baking sheet.
Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a sprinkle of red onion, and a few capers.
7- Serve:
Transfer the potatoes to a serving platter. Serve right away.
NUTRITION FACTS : (PER SERVING)
208 12g 20g 7g
CALORIES FAT CARBS PROTEINS
Bon appetite !!
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