Name: Crispy Smashed Potatoes With Salmon Caviar
Yield: 4–6 servings
Ingredients: 4 oz. thick-cut bacon, cut into ½" pieces; 1½ tsp. plus 1 Tbsp. extra-virgin olive oil; 1 lb. baby Yukon Gold potatoes, scrubbed; Kosher salt, freshly ground pepper; 8 oz. fresh goat cheese; 1 small shallot, finely chopped; 3 Tbsp. whole milk; 2 Tbsp. sour cream; Zest and juice of 1 lemon; 1 Tbsp. finely chopped tender herbs (such as dill, chives, and/or tarragon), plus more for serving; Kosher salt, freshly ground pepper; 1 avocado, sliced, cut into 1" pieces; 1 scallion, thinly sliced; 1 1.75-oz. jar salmon caviar, preferably wild and smoked; Extra-virgin olive oil (for drizzling)

Crispy Smashed Potatoes With Salmon Caviar on a beige plate on a green stone background

Photograph by Isa Zapata, food styling by Taneka Morris, prop styling by Suzie Myers

Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, pairing well with the comforting pleasure of smashed baked potatoes with all of the fixings, as in this recipe adapted from their book The Salmon Sisters: Harvest & Heritage. Tip: The thinner the parcooked potatoes are, the crispier they'll get in the oven. Serve these as an appetizer or a celebratory side dish.

What you’ll need

Stand Mixer
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Microplane
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Medium Skillet
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Slotted Spoon
$11 At Amazon
Large Saucepan
$60 At Amazon
Rimmed Baking Sheet
$30 $28 At Amazon

Recipe notes