Smashed Potato Bellinis
Crispy smashed potato bellinis are the ultimate crowd-pleasing bite—golden, crunchy potatoes topped with silky crème fraîche and a pop of caviar for the perfect balance of comfort and elegance. Whether served as an elevated appetizer or a standout party snack, these bellinis deliver big flavor with simple ingredients and an irresistible mix of crisp edges and creamy finishes.
Ingredients:
2 lbs small potatoes (I don’t really have a preference as long as their circular and not an oval!)
Salt
Cooking Oil
4 tbsp butter
2 gloves garlic
2 scallions, finely chopped
Caviar
Crème fraîche
Directions:
Clean potatoes and put in a large pot.
Fill the pot with water until the potatoes are covered with 1 inch of water.
Generously salt water and cover pot.
Bring potatoes to a boil and then lower to a simmer for about 30 minutes. You want the potatoes to be fork tender.
Once potatoes are done, drain the pot.
Preheat oven to 425°F.
Line a baking sheet with aluminum foil and spray with a cooking oil.
Pour potatoes onto tray and then smash them with a spoon, bowl, cup, etc. Get creative! Note: You might need two baking sheets so you don’t overcrowd the potatoes when smashing.
Bake potatoes for about 30 minutes, until they are crispy.
Put the crème fraîche in the freezer so it hardens a little bit.
Take potatoes out of oven and let cool for about 10 minutes.
Take crème fraîche out of freezer and add a dollop to each potato.
Top each potato with caviar.
Sprinkle chopped scallions over potato bellinis and enjoy!
