These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). The key to achieving the remarkably crispy-meets-creamy texture is to use russets. Their natural starch and low moisture content make them ideal for roasting at high temperatures. To get them crisp and golden, they’ll need a little TLC: Use a big bowl when you’re tossing them with the oil and then really get in there with your hands to make sure every slice is well coated.

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INGREDIENTS

2 lb. russet potatoes (about 4) ; scrubbed, very thinly sliced
¼ cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or tr
½ cup crème fraîche or sour cream
Trout or salmon roe ; chopped dill, and thinly sliced red onion (for serving)

servings

INSTRUCTIONS

See original recipe: https://www.bonappetit.com/re...

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NOTES

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Sheet-Pan Potato Hash with Fixins

2 lb. russet potatoes (about 4) scrubbed, very thinly sliced
  ¼ cup plus 2 Tbsp. extra-virgin olive oil 
  Kosher salt 
4 large eggs 
8 oz. hot-smoked fish (such as salmon, whitefish, or tr 
  ½ cup crème fraîche or sour cream 
  Trout or salmon roe chopped dill, and thinly sliced red onion (for serving)

[
  {
    "@type": "HowToStep",
    "text": "Place a rack in upper third of oven; preheat to 425°. Toss potatoes in a large bowl with ¼ cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt."
  },
  {
    "@type": "HowToStep",
    "text": "Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes."
  },
  {
    "@type": "HowToStep",
    "text": "Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes."
  },
  {
    "@type": "HowToStep",
    "text": "Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top."
  }
]

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Nutrition

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Serving Size: 1 serving (327g)
Recipe Makes: 4 servings

Calories: 143
Calories from Fat: 89 (62%)

Amt Per Serving		% DV

	Total Fat 9.9g	13 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 3.8g
	Polyunsanturated Fat 1.4g
Cholesterol 423mg		130 %
Sodium 177.8mg		6 %
Potassium 134mg		4 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.8g
Protein 12.6g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 143

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