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
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.