Crash Hot Potatoes with Smoked Salmon

In this recipe

The best potatoes for crash hot potatoes
How to Cook Crash Hot Potatoes
The toppings
Serve them crispy
plan ahead
More party bites

Crash Hot Potatoes are an Australian staple side dish. Small potatoes are boiled until tender, then mashed, brushed with oil and spices, and roasted until browned and crispy. In a fun, party-ready spin, this version is topped with smoked salmon for a festive appetizer.

While the way the potatoes are prepared is an Australian specialty, these toppings are about my childhood. Most family gatherings (especially brunch) included a selection of bagels and salmon with all the trimmings. A classic combination of bagel toppings gets a chic makeover with a base of crispy potatoes.

I use extra small potatoes called Petite Gold Potatoes for this recipe. They make for handier appetizers than something larger. Look for ones labeled “petite” or “creamer” that are no more than 1 1/2 inches in diameter.

How to Cook Crash Hot Potatoes

The potatoes are first cooked whole until they are soft but still retain their shape. (Oven roasting is more about crisping them than cooking them.) There are few ways to cook the potatoes:

Boil and drain: Place the potatoes in a saucepan filled with enough water to cover them by at least 1 inch. Cook for 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife. Remove the potatoes from the heat and drain in a colander over the sink.
instant pot: You can steam the potatoes in an Instant Pot. Pour a cup of water into the pot and place a steamer basket with the potatoes. Cook the potatoes for 5 minutes at high pressure, with rapid pressure release.
steamer: Pour a liter of water into a pressure cooker and place on the stove over high heat. When the water is boiling, add the potatoes to the steamer basket, cover the pot and steam until you can easily pierce the potatoes with a fork or paring knife, 15 to 20 minutes.

The toppings

For the toppings, I picked my favorites from the signature salmon bagel spread: cream cheese, smoked salmon, diced red onion, and capers.

Serve them crispy

When you serve these, make sure they’re warm or just about room temperature – the fresher they are, the better the contrast between the crispy potatoes and the cool cream cheese and salmon.

I suggest serving your hot potatoes with sparkling wine or champagne cocktails, as part of an appetizer spread, or on their own. They are suitable for almost any time of the day, from brunch to an evening get-together.

plan ahead

Need to plan ahead? Boil and mash the potatoes, but don’t bake them until you’re ready to serve them. Refrigerate the mashed unbaked potatoes in an airtight container for up to 1 day.

More party bites

swedish meatballs
Grilled oysters with miso butter
Sausage balls filled with camembert
Mushrooms stuffed with Gouda and bacon
Smoked salmon and goat cheese toasts

preparation time
15 minutes

cooking time
45 minutes

cool time
15 minutes

total time
75 minutes

portions
6
up to 8 servings as a starter

For the potatoes

1 1/2 lb small gold potatoes
2 tablespoon olive oil
1/2 teaspoon Salt
1/4 teaspoon fresh ground black pepper

For the toppings

6 ounces whipped cream cheese
5 ounces hot or cold-smoked salmon
1/4 Cup Red onionfinely diced
2 tablespoon capersdrained

Boil potatoes:

In a medium saucepan, add the potatoes and enough water to cover them by at least 1 inch. Place the pot on the stove over high heat.

When the water is boiling, reduce the heat to medium-low and cook, uncovered, until you can easily pierce the potatoes with a fork or paring knife, about 15 to 20 minutes.

Remove the potatoes from the heat and drain in a colander over the sink.
Meanwhile, preheat the oven:

Preheat oven to 425ºF. Line a large baking sheet with parchment.
Mash Potatoes:

While the potatoes are still hot, carefully place them on the prepared baking sheet and use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/2 inch thick.

Don’t smash the potato so much that it separates completely – you want to create about 2-inch rounds that will serve as the base for the toppings.

If potatoes come loose, use your hands to squeeze them back together.
Season potatoes:

Drizzle the mashed potatoes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Using a spatula, gently turn the potatoes over and season with the remaining olive oil, salt and black pepper.
Bake Potatoes:

Bake the potatoes for 20 to 25 minutes until crisp and golden brown on the edges.
Cool and top the potatoes:

Let the potatoes cool on the baking sheet for about 15 minutes.

Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a pinch of red onion and a few capers.
Surcharge:

Put the potatoes on a serving plate. Serve immediately.