Serves 2

Note that there is not a specific quantity of potatoes listed, as I don’t feel I have the authority to determine how many potatoes you feel is appropriate in a sitting. I usually aim for 4-5 small to medium sized potatoes per person.Scale up or down as you please.

 

Ingredients:

For the potatoes:

Small to medium new potatoes

Sea salt, to boil and to season

2 bay leaves

A generous amount of olive oil

 

For the herbed yogurt:

⅓ cup thick yogurt

1 garlic clove, more if you’re feeling frisky

Squeeze of lemon

1 tbsp each of chopped chive, parsley, and dill

Drizzle of olive oil

Salt and pepper

 

For the quick pickled shallots:

1 small shallot, thinly sliced

Pinch salt

Splash red wine vinegar

 

To serve:

2 hard boiled eggs, quartered

1 tin smoked Coho salmon

Herbs to garnish, basil, dill and/or chives would be especially lovely

 

Directions:

Preheat your oven to 450 degrees F.

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. 

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