Smashed potatoes with caviar and whipped crème fraîche – crisp, luxurious bites for festive occasions.
These smashed potatoes with caviar and whipped crème fraîche are the perfect party bite when you want something a little special.
Crisp, golden potatoes topped with lightly whipped, creamy crème fraîche and a small spoonful of salty caviar – a luxurious snack that tastes wonderful and looks stunning on the table.
They work brilliantly for New Year’s Eve, birthdays, summer parties – or simply when you feel like spoiling your guests (or yourself). The combination of the crisp potato and the cold, slightly tangy crème fraîche with the umami and salt of the caviar is simply spot on.
I recommend using a good, full-fat crème fraîche (38% fat), and if it turns a little runny when you stir it, whip it with a hand mixer as described in the recipe – this makes it creamy and firm, so it holds its shape when you top the potatoes.
Caviar & New Year – the perfect start to the party
There is something magical about caviar and champagne at New Year – and these small, crisp potatoes with caviar are an elegant and unexpected take on an appetiser that sets the mood from the very first bite.
Caviar isn’t just for blinis – it is wonderful on top of a crisp potato with cold crème fraîche. It is the contrast that makes it work: crisp, cold and creamy – richness and salt.
The perfect caviar appetiser for:
- New Year’s Eve, as a snack or appetiser with the welcome bubbles
- Tapas or party snacks
- A little extra indulgence for a special dinner
Choose whichever caviar you like.
Tips for preparing ahead
- Boil the potatoes the day before and let them cool completely – then they only need to be baked until crisp before serving
- The baked smashed potatoes can sit ready on a wire rack, at room temperature, for an hour or two before the guests arrive
- Make sure the potatoes are completely cool before you top them with crème fraîche and caviar – otherwise the topping will melt
- Use a hand mixer to whip the crème fraîche so it becomes creamy and firm
Smashed potatoes with caviar and whipped crème fraîche
Ingredients
Crisp smashed potatoes
- 12 small potatoes
- Oil
- Salt and freshly ground pepper
To serve
- 100 g crème fraîche (38% fat)
- 50 g caviar
- Finely chopped chives
Method
- Scrub the potatoes clean, but leave the skins on.
- Boil them in plenty of well-salted water for about 20 minutes – or until tender. Drain them and let them dry completely on a tea towel.It is a good idea to boil them the day before serving.
- Toss the potatoes with a couple of tablespoons of oil and place them on a sheet of baking parchment. Use the base of a glass or similar to smash them. The flatter they are, the crisper they will be. Brush the glass with a little oil if you like, so they release more easily. If the potatoes fall apart a little, you can easily press them back together afterwards.
- Spray or brush the tops with a little oil and season with salt and freshly ground pepper.
- Bake the potatoes in a preheated conventional oven (top and bottom heat) at 200°C for about 40-45 minutes.Let them cool on a wire rack before topping.
- While the potatoes cool, whip the crème fraîche until creamy and stiff. The easiest way is to pour it into a bowl and whip it with a hand mixer.
Smashed potatoes with caviar and whipped crème fraîche
- Spread a spoonful of crème fraîche on each potato. Top with caviar and sprinkle with chives.Serve immediately.
Nutrition
Premium
De er så lækre!!
Kan man bruge 18% cremefraiche istedet ?
Hej Kirstine
Den kan desværre ikke piskes, den vil blive flydende:)
Warm wishes, Dianna
Har du forslag til hvilken slags kaviar der er egnet? 🙂
Hej Birita
Det er præcis den du foretrækker – de forskellige varianter passer alle fint til, så det er blot en smags sag:)
Warm wishes, Dianna
Hej Kirstine
Det er desværre kun 38% der kan piskes.
Bruger du 18% skal du blot lægge den på i klatter uden at piske den – smager ligeså dejligt:)
Warm wishes, Dianna
Har du forslag til hvad man kan putte på i stedet for caviar? 🙂
Hej Lise
Ja absolut da:)
En lækker laksesalat vil være perfekt til, her kan du bruge både røget eller varmrøget laks.
Du kan også toppe med f.eks. en cremet peberrodscreme og røget laks – eller peberrods creme og carpaccio.
Carpaccio og trøffelmayo vil også være super dertil.
Warm wishes, Dianna
Dejlig snack.
Men det er da frygteligt, så mange reklamer jeg skal igennem for at komme til opskriften
Hej Lene
Hvor dejligt du kan lide den, tak for de søde ord:)
Ja annoncerne er desværre dem der betaler min løn, så de er nødt til at være der:)
Men bliver du premium medlem undgår du annoncerne online og får samtidig antagne til min app – der naturligvis også er uden annoncer:)
Warm wishes, Dianna
Hvad for en kaviar bruger du
Hej Susan
Jeg foretrækker Gold caviar eller Oscietra – det er klart mine favoritter.
Warm wishes, Dianna