Recipe

Smashed Potatoes and Hot Smoked Salmon

With Roast Onions and Salted Yogurt

By: Vilda Gonzalez
Published March 05, 2025
Total Time: 55 minutes
Prep Time: 25 minutes
Yields: 4 Servings
Intro

Crispy, smashed potatoes are a heaven sent food - and they couldn’t be easier to make! Simply smash salt boiled potatoes, douse them in oil, and roast until golden and crispy. Here, we’re maximizing the oven's efforts by adding vinegar dressed red onions to the sheet tray to roast alongside the potatoes. We then serve both atop a luscious puddle of garlic scented salted yogurt, and round out the dish with a generous serving of our hot smoked salmon.

Ingredients

  • 1 pound golf ball sized potatoes
  • Fine sea salt, to season
  • 1 bay leaf
  • ¼ cup olive oil
  • 1 red onion, sliced into eighths
  • 1 tablespoon red wine vinegar
  • Flaky salt, to season
  • 2 garlic cloves
  • 1 tablespoon lemon juice
  • ½ cup full fat Greek yogurt
  • 4-6 ounces Angel Oak Smokehouse Hot Smoked Salmon
  • A couple sprigs each of parsley and dill to garnish

Directions

Step 1: Preheat your oven to 450°F. Line a sheet tray with parchment paper. 

Step 2: Add the potatoes, a tablespoon of salt, and a bay leaf to a saucepan. Add enough water to cover by a couple inches and bring to a boil. Boil for anywhere from 15-25 minutes, depending on the type and size of your potato, until they are tender and can easily be pierced with a knife. Drain and set aside till they’re cool enough to handle. 

Step 3: Using the bottom of a drinking glass or another object with a flat bottom, gently smash the potatoes onto the sheet tray. Nestle in the red onion wedges, and pour the vinegar over the wedges. Pour over the olive oil, making sure to evenly distribute it over every potato. Season generously with flaky salt. 

Step 4: Roast for 25-35 minutes, until the potatoes are deeply golden and crispy around the edges and the red onions are charred. 

Step 5: While the potatoes are roasting, prepare the garlic yogurt. Using a Microplane, grate the garlic cloves into a small bowl. Submerge the garlic in the lemon juice and set aside to macerate for at least 5 minutes. This process helps to mellow the sharp edge of the raw garlic. Add the Greek yogurt and a generous pinch of salt. Mix well to combine, and taste for seasoning. Adjust with another pinch of salt or squeeze of lemon if necessary. 

Step 6: To serve, coat the bottom of a large plate or serving platter in the salted garlic yogurt. Pile on the roasted potatoes and onions, evenly distribute bite sized pieces of smoked salmon, and garnish with a few sprigs each of parsley and dill.

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