Smoked Salmon Smashed Potato

Ingredients

• 1 1/4 pounds baby Yukon Gold potatoes (about 20 potatoes), scrubbed
• 2 tablespoons plus 3/4 teaspoon kosher salt, divided
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon black pepper
• 2 tablespoons capers, drained and patted dry
• 1/4 cup crème fraîche, at room temperature
• 4 ounces cold smoked salmon
• Chopped fresh dill
• Chopped fresh chives

Steps

1. Position rack in lower third of oven; preheat to 450℉.
2. Bring potatoes, 2 tablespoons salt, and enough water to cover by 1 inch in a large saucepan to a boil over high, undisturbed. Reduce heat to medium; cook, undisturbed, until potatoes are fork tender, about 20 minutes. Drain well.
3. Meanwhile, heat olive oil in a small skillet over medium-high. Add capers, and cook, swirling the skillet occasionally, until crispy and lightly brown, about 3 minutes. Remove capers with a slotted spoon, and set aside on a plate lined with paper towels. Reserving oil in the pan.
4. Pour 2 tablespoons of the reserved olive oil on a large rimmed baking sheet. Add the potatoes and, using the bottom of a sturdy glass coated with cooking spray, gently smash each potato to flatten, taking care not to press so hard that they break apart. Drizzle with the remaining 1 1/2 tablespoons of the reserved olive oil and sprinkle with pepper and remaining 3/4 teaspoon salt.
5. Roast the potatoes, flipping once halfway, until crispy, about 30 minutes. Remove from oven and let cool slightly, about 5 minutes.
6. Top potatoes with torn pieces of smoked salmon and a dollop each with 1/2 teaspoon crème fraîche. Garnish with chives and dill. Serve.