These shingled sheet-pan taters are someplace in between french fries and potato chips (and paradise). The secret to accomplishing the extremely crispy-meets-creamy texture is to utilize russets. Their natural starch and low wetness material make them perfect for roasting at heats. To get them golden and crisp, they’ll require a little TLC: Utilize a huge bowl when you’re tossing them with the oil and after that actually act with your hands to ensure every piece is well layered.
Components
- 2 1/2 pound. russet potatoes (about 4), scrubbed, really thinly sliced
- 1/4 cup plus 2 Tablespoon. extra-virgin olive oil
- Kosher salt
- 4 big eggs
- 8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
- 1/2 cup crème fraîche or sour cream
- Trout or salmon roe, sliced dill, and very finely sliced red onion (for serving)
Preparation
-
Location a rack in upper 3rd of oven; preheat to 425 °. Toss potatoes in a big bowl with 1/4 cup oil (utilizing a bowl will assist get the pieces well layered, which suggests they’ll get extremely crisp in the oven). Season kindly with salt.
-
Transfer potatoes to a rimmed baking sheet and expanded into an even layer (it’s great to have them overdone top of each other; simply keep them even). Roast, undisturbed, till extremely crisp and browned (bottom and leading), 40 – 50 minutes. Let cool 5 minutes.
-
Heat staying 2 Tablespoon. oil in a big nonstick frying pan over medium-high. Break eggs into pan and fry, spooning oil over whites, up until set, about 3 minutes.
-
Divide potatoes amongst plates and leading each with an egg, some smoked fish, and crème fraîche. Spoon roe over and spread some dill and onion on top.
Healthy Food USA 