Crash Hot Potatoes with Smoked Salmon

1. Stage

Cook the potatoes: In a medium pot, add the potatoes and enough water to cover them by at least 1 inch. Place the pot on the stovetop over high heat. When the water comes to a boil, reduce the heat to medium and cook uncovered for about 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife. Remove the potatoes from the heat and drain them into a colander over the sink.

2. Stage

Meanwhile, preheat the oven: Preheat the oven to 425ºF. Line a large baking sheet with parchment.

3. Stage

Smash the potatoes: While the potatoes are still hot, carefully place them on the prepared baking sheet, and use the bottom of a drinking glass, measuring cup, or other flat-bottomed object to smash them to about 1/2-inch thickness. Don’t smash the potato down so much that it separates completely—you’re looking to create approximately 2-inch rounds, which will act as a base for the toppings. If any potatoes do come apart, use your hands to smush them back together.

4. Stage

Season the potatoes: Drizzle the smashed potatoes with 1 tablespoon olive oil, and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Use a spatula to gently turn the potatoes over and season them with the remaining olive oil, salt, and black pepper.

5. Stage

Bake the potatoes: Bake the potatoes for 20 to 25 minutes until they’re crisp and golden brown around the edges.

6. Stage

Cool and top the potatoes: Let the potatoes cool for about 15 minutes on the baking sheet. Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a sprinkle of red onion, and a few capers.

7. Stage

Serve: Transfer the potatoes to a serving platter. Serve right away.