Fall Playbook
4 servings
2½ 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 trout)
½ cup crème fraîche or sour cream
Trout or salmon roe, chopped dill,
and thinly sliced red onion
(for serving)- 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. - 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. - 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. - 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.
Sheet-Pan Potato
Hash with Fixins
These shingled spuds are somewhere between french fries
and potato chips (and heaven). 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.
Why
We Love:
Russet
Potatoes
The key to achieving
the remarkably
crispy-meets-creamy
texture of these
sheet-pan taters is
to use russets, the
same type typically
used to make french
fries. Their natural
starch and low
moisture content
make them ideal
for roasting at high
temperatures.