Smashed Potatoes with Smoked Salmon

Serves 4

1 ½ pounds baby potatoes

1 tablespoon kosher salt

2 tablespoons olive oil

12 - 16 ounces smoked salmon, thinly sliced

¼ cup creme fraiche or sour cream

2 tablespoons finely chopped chives

4 fried eggs, optional

• Add potatoes and salt in a large pot and cover with water by at least 1 inch. Bring to a boil.

• Cook potatoes until tender, about 20 minutes.

Preheat oven to 425°F Line a baking tray with parchment paper and brush 1 tablespoon olive oil over paper.

• Drain the potatoes making sure to get all of the excess water out.

• Place on the baking tray and use a potato masher or the bottom of a saucepan to flatten them, keeping them in one piece.

• Drizzle with remaining olive oil. Sprinkle them with salt and pepper.

• Place in the oven and bake for about 45 minutes or until a deep golden color and crispy.

• Remove from oven; allow to cool for 5 minutes. Top with salmon, creme fraiche, chives, and eggs, if using.