Smashed potatoes with crème fraîche and roe

By: Ravinder Bhogal

  • Published: 3 Mar 24
  • Updated: 16 Sep 24

Food writer Ravinder Bhogal’s smashed potatoes with crème fraîche, chives and roe (or caviar if you’re feeling extragavant) make for a seriously decadent starter or sharing dish.

Ravinder says: “These are everything a prelude to a meal should be: salty, creamy, crisp and very, very moreish.”

Looking for a veggie option? Try our bay-scented smashed potatoes.

  • Serves 6
  • Hands-on time 10 min. Oven time 40 min. Simmering time 20 min
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Recipe from March 2024 Issue

Nutrition

Calories
144kcals
Fat
8.2g (4.8g saturated)
Protein
4.1g
Carbohydrates
13g (1.4g sugars)
Fibre
1.5g
Salt
0.6g

delicious. tips

  1. Boil and smash the potatoes up to a day in advance and keep them in the fridge. They may need an extra 5 minutes in the oven if cooking from chilled.

  2. La ratte are small, long, nobbly potatoes first grown in France. You can buy them in Waitrose or use anya (from Sainsbury’s) or pink fir, which are similar.

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