Happy St. Patty’s Day! I have the last Irish-y themed recipe of the week for you today. It started off with the most decadent Irish cream chocolate bread, then we went savory with the super creamy Irish cheddar mac and cheese with crispy pancetta, and finally today’s smoked salmon app! I love these little bites. These little smoked salmon bites are served on my recent addiction: crispy smashed potatoes. Ever since I started making these last fall, I’ve been HOOKED. They’re SO freaking good. My mom and I polish off an entire pan within minutes, every time, without fail.
This sauce is so delicious. It’s made with avocado (of course), plain Greek yogurt, lemon, dill, and a little olive oil. Theee perfect accompaniment to the salmon and salty, crispy potatoes.
If you’ve never tried this method of roasting the potatoes, you HAVE to. It’s unreal. You par-boil them until they’re just barely fork tender, then smash them with the bottom of a measuring cup, cover them in olive oil, and roast them in a super hot oven until crispy as heck. I can’t even tell you the addicting factor on these.
I made these loaded crispy smashed potato bites using the same method and they’re equally as delicious. Plus, BACON.
I love how simple, light, and flavorful these are, with so few ingredients. They’d be perfect for a springy brunch appetizer (am I the only one that thinks of brunch as a 3 course meal?) or even a light dinner!
- For the POTATOES:
- 1½ lbs. small red potatoes
- 2 tablespoons olive oil
- salt and pepper
- 2 ounces smoked salmon, cut into small pieces to fit onto the potatoes
- 2 tablespoons finely chopped red onion
- extra dill for garnish
- For the SAUCE:
- ½ of an avocado
- ½ cup plain Greek yogurt
- zest of ½ a lemon
- juice of 1 lemon
- 2 tablespoons fresh dill
- 1 tablespoon olive oil
- Bring a large pot of water to boil. Add potatoes and cook for about 20 minutes, or until just barely fork tender. Drain and set aside.
- Preheat oven to 450℉. Place potatoes on a large baking sheet, and using the bottom of a measuring cup or flat-bottomed cup, gently press down on each potato, slightly smashing it into a flatter disc.
- Drizzle the smashed potatoes with olive oil, and gently toss to coat. Season generously with salt and pepper.
- Bake for 15-20 minutes, then flip each potato and bake for another 12-15 minutes, or until super golden and crispy. This could take longer or shorter depending on your oven. I like mine SUPER crispy. Let them cool slightly.
- While the potatoes are roasting, make the sauce. Combine the avocado, Greek yogurt, lemon zest, lemon juice, dill, and olive oil in a food processor and blend until creamy. Season to taste with salt and pepper.
- To assemble the potatoes, put a spoonful of avocado dill sauce on each potato, then a piece of smoked salmon, another dollop of avocado dill sauce, and a sprinkle of red onion. Finish with extra chopped fresh dill.