Smoked Salmon Crispy Smashed Potato Bites with Avocado Dill Sauce

These crispy smashed potato bites are topped with smoked salmon and a delicious & easy avocado dill sauce! The perfect appetizer or light brunch!

Course Appetizer, Brunch, Side Dish
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 3
Author Molly | Spices in My DNA


For the potatoes

  • 1 1/2 pounds 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

  • 1/2 of an avocado
  • 1/2 cup plain Greek yogurt
  • zest of ½ a lemon
  • juice of 1 lemon
  • 2 tablespoons fresh dill
  • 1 tablespoon olive oil


  1. 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.

  2. 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.

  3. Drizzle the smashed potatoes with olive oil, and gently toss to coat. Season generously with salt and pepper.

  4. 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.

  5. 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.

  6. 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. Serve!