Crash Hot Potatoes with Smoked Salmon
This version of crash hot potatoes, crispy smashed and roasted potatoes, is topped with bagel-inspired smoked salmon, red onions, and capers. It’s a unique and delicious appetizer!
Crash hot potatoes are an Australian staple side dish. Small potatoes are boiled until tender, then smashed, coated with oil and seasonings, 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 method for preparing the potatoes is an Australian specialty, these toppings are all about my childhood. Most family gatherings (especially brunches) included a spread of bagels and lox with all the trimmings. With a base of crispy potato, a classic combination of bagel toppings gets a fancy makeover.
The Best Potatoes for Crash Hot Potatoes
I use extra small potatoes called petite gold potatoes for this recipe. They make for more manageable appetizers than something larger in size. 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 tender, but still holding their shape. (Their time roasting in the oven is more about getting them crisp, not about cooking them.) There are few options for cooking the potatoes:
- Boil and drain: Add the potatoes in a pot filled with enough water to cover them by at least 1 inch. Boil 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 them 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 inside. Cook the potatoes for 5 minutes at high pressure, with a quick pressure release.
- Steamer Pot: Pour a quart of water into a steamer pot and place it on the stovetop over high heat. When the water comes to a boil, add the potatoes to the steamer basket, cover the pot, and steam for 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife.
For the toppings, I chose my favorites from the typical lox and bagel spread: cream cheese, smoked salmon, diced red onion, and capers.
You could also add diced cucumbers, a sprig of dill, clover sprouts, or whatever you like on a schmear-topped bagel would make a tasty topping for these potatoes too.
Serve Them Crispy
Whenever you serve these, make sure they are warm or just coming down to 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 crash hot potatoes with sparkling white wine or champagne cocktails, as part of an appetizer spread or on their own. They are appropriate for just about any time of day, from brunch to an evening get together.
Need to plan ahead? Cook and smash the potatoes, but don’t bake them until you’re ready to serve them. Refrigerate the smashed unbaked potatoes in an airtight container for up to one day.
More Party Appetizers
- Swedish Meatballs
- Grilled Oysters with Miso Butter
- Camembert-Stuffed Sausage Balls
- Gouda and Bacon Stuffed Mushrooms
- Smoked Salmon and Goat Cheese Toasts
Cook the potatoes:
In a medium pot, add the potatoes and enough water to cover them by at least 1 inch. Place the pot on the stovetop over high heat.
When the water comes to a boil, reduce the heat to medium and cook uncovered for about 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 them into a colander over the sink.
Meanwhile, preheat the oven:
Preheat the oven to 425ºF. Line a large baking sheet with parchment.
Smash the potatoes:
While the potatoes are still hot, use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/2-inch thickness.
Don’t smash the potato down so much that it separates completely—you’re looking to create approximately 2-inch rounds, which will act as a base for the toppings.
If any potatoes do come apart, use your hands to smush them back together.
Season the potatoes:
Drizzle the smashed potatoes with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
Use a spatula to gently turn the potatoes over and season them with the remaining olive oil, salt, and black pepper.
Bake the potatoes:
Bake the potatoes for 20 to 25 minutes until they’re crisp and golden brown around the edges.
Cool and top the potatoes:
Let the potatoes cool for about 15 minutes on the baking sheet.
Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a sprinkle of red onion, and a few capers.
Transfer the potatoes to a serving platter. Serve right away.