Add potatoes to a medium saucepan and add enough water to cover the potatoes by a generous inch. Add bay leaves and a hefty spoonful of salt; you want the water to be salty like the sea. Bring to a boil over high heat and cook until barely tender. They are done when they can be easily pierced by a sharp knife, but are still a touch al dente. Drain and set aside to cool.
Add the sliced shallots to a small bowl with a pinch of salt and a splash of red wine vinegar; just enough to coat the surface of each slice with a whisper of acid.
Grate a clove of garlic in a small bowl and cover with a small squeeze of lemon. Set this aside to macerate and mellow for at least 5 minutes. Add the yogurt, herbs, olive oil and salt and pepper. Stir to combine and taste for seasoning. The flavors will bloom and develop as it sits, so make sure to give it a final taste before go time.
When the potatoes have cooled enough to handle, it’s time to smash them! You can either smash them in between your palms, or in between two flat surfaces - like the bottom of a water glass and a cutting board. Assemble the smashed potatoes on a parchment lined baking sheet and drench in olive oil, making sure that each individual potato is properly doused in oil. The beauty of this technique is that the potatoes are essentially baking and frying simultaneously - enough olive oil is essential for success. Season with salt. Bake till the edges are crispy and golden. This should take approximately 20-35 minutes, depending on the size of your potatoes, but you should always judge their doneness by their crispness and not the minutes on the clock.
To plate, generously schmear the bottom of a large plate with the herbed yogurt. Add the crispy potatoes, nestle in the eggs, crumble over some salmon, distribute the pickled shallots so there’s enough for each bite, and garnish with plenty of herbs.← Back to Recipes