Back to Recipe Menu

Smashed potatoes with sour cream & salmon caviar


  • Preheat oven to 180°C fan forced (200°C normal). 
  • Cook the potatoes in plenty of lightly salted, boiling water until just tender. Drain well. 
  • Then line the base of a lightly oiled oven tray with baking paper and place the potatoes on top in one layer. Lightly press down the tops with a masher (available in our online shop) and generously spray with oil. Season well and cook in the oven for about 20-30 mins, until the potatoes are golden and crunchy. 
  • Arrange the potatoes on a serving platter, spoon a dollop of sour cream and salmon caviar on top, and garnish with the chives.


  • 8 large chats (baby potatoes), scrubbed well
  • sea salt & freshly ground pepper
  • olive oil spray
  • sour cream
  • salmon caviar
  • finely sliced chives

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm