Crispy smashed potatoes with seasonal lumpfish roe, crème fraîche and chives – my favourite way to serve lumpfish roe.
Potatoes with lumpfish roe simply taste so good together. The flavour of the roasted potatoes goes beautifully with the mild lumpfish roe. A lovely alternative to the classic blinis with lumpfish roe – which are also wonderful, of course. You will find that recipe here.
You can boil the potatoes a day or two ahead and keep them in the fridge until you are ready to smash and bake them.
Crispy potatoes with lumpfish roe work perfectly as an appetiser, a light starter or a weekend snack with a glass of chilled white wine or something sparkling. Ideal for an Easter lunch or Whitsun.
Lumpfish roe season
The lumpfish roe season usually runs from February to April, though it can start a little earlier and finish a little later.
We have bought fresh lumpfish roe from our fishmonger several times for New Year, for instance. The price was sky-high, but it has been possible to get hold of it even at the end of December.
When the season “officially” opens, prices are usually also rather higher than they are once we are well into March.
Lumpfish roe freezes well, so you can keep some for later in the year. It is important that the roe is completely fresh when it is frozen, and of course that it has been cleaned. It keeps in the freezer for 4-6 months.
Lumpfish roe should be thawed in the fridge – that way you preserve the best texture, flavour and food safety. Lumpfish roe cannot be heated; when warmed, the eggs turn hard and rubbery.
Smashed potatoes with lumpfish roe – a recipe for lumpfish roe and potatoes
Ingredients
Crispy smashed potatoes
- 16 small potatoes
- 30 g butter
- Oil
- Salt
Lumpfish roe and toppings
- 150 g lumpfish roe
- 100 ml crème fraîche (38% fat)
- 1/2 bunch chives, finely chopped
- 1 red onion, finely chopped
- Dill sprigs (optional)
- Freshly ground pepper
Method
Crispy smashed potatoes
- Scrub the potatoes clean of any dirt, but leave the skins on.
- Boil them in plenty of well-salted water for about 20 minutes, or until tender. Drain them and leave them to dry completely on a tea towel.They must not overcook and fall apart, or they cannot be smashed – but they should be tender enough that a fork slides in easily.*You can boil them the day before you serve them.
- Toss the potatoes with a couple of tablespoons of oil and season with a little salt.
- Place the potatoes on a sheet of baking parchment with plenty of space between them, and smash them until quite flat with, for example, the bottom of a glass. The flatter they are, the crispier they will be.If they stick to the glass, brush it with a little oil to help them release.
- Melt the butter in a small saucepan and brush all the potatoes thoroughly with it, then season with a little salt.
- Bake the potatoes in a preheated oven at 200°C, conventional oven (top and bottom heat), for about 40-45 minutes.*A little tip for extra crispness: if you have a baking steel, heat it in the oven as it preheats, then slide the baking parchment with the potatoes onto the hot steel – this makes the bases extra crisp. A pizza peel makes this easy.Alternatively, heat the baking tray in the oven and slide the potatoes, on their parchment, onto it. Again, a pizza peel makes this easy.
- Let the potatoes cool slightly before topping them with crème fraîche, lumpfish roe, red onion, chives and dill, if using. Season with a little freshly ground pepper.
Nutrition
Premium
Jeg bruger et stykke bagepapir mellem Kartoffel og glas når jeg knuser kartoflerne. Så nemt.
Hej Lars
Ej ja, det var da en god ide – det vil jeg gøre næste gang, det lyder nemt 🙂
Tak for fif:)
Warm wishes, Dianna
Hej Kan jeg lave dem i airfryeren?