A passion for food + fashion

Midnight Potatoes + Smoked Salmon

In Food, Recipes on February 23, 2013 at 9:57 am


Last weekend, four friends and I ran the Pasadena Rock ‘n’ Roll 13.1 Marathon. During our weekly training runs, my friend Laurie and I often talked about dinners we’d cooked during the week. She mentioned a French friend’s Christmas Eve tradition of waking the family at midnight and serving Champagne with roast potatoes, smoked salmon, crème fraîche and chopped chives. The secret, she said, was to sprinkle a little allspice over the potatoes while roasting. It seemed like it might be the perfect post-race recovery brunch—and it was.

Midnight Potatoes & Smoked Salmon

Serves 4

8 medium-size Yukon Gold potatoes, skins on

1/2 cup olive oil

Pinch of ground allspice

Salt and freshly cracked pepper

12 ounces sliced smoked salmon

1/4 cup crème fraîche

Fresh chives, chopped

Preheat oven to 425 degrees. Cut potatoes in half (or quarters if larger potatoes) so that potatoes are uniform in size. In a roasting pan or glass baking dish, toss potatoes in olive oil with a pinch of allspice, and season generously with salt and pepper. Bake in oven for 35 minutes, or until tender (stirring potatoes midway through to ensure even cooking).

Divide potatoes between four plates. Drape salmon slices over potatoes. Drizzle each with crème fraîche, sprinkle with chopped chives and cracked pepper.

  1. Can’t get enough of you Foodinista! This sounds divine!!

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