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Rosemary–Roasted Potatoes with Dill Crème Fraîche and Smoked Salmon


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Rosemary–Roasted Potatoes with Dill Crème Fraîche and Smoked Salmon Recipe





6 small red potatoes (approximately 1 1/2- to 2-inch round), halved
2 tablespoons chopped fresh rosemary
2 tablespoons vegetable oil
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup crème fraîche
2 tablespoons chopped fresh dill
12 small, thin slices smoked salmon
Garnish: fresh dill sprigs


• Preheat oven to 425°.
• In a large bowl, combine potatoes, rosemary, vegetable oil, salt,
and pepper. Place potatoes cut side down on an ungreased baking
sheet. Roast until golden brown and crisp, 30 to 35 minutes,
flipping halfway through baking time. Cool for 15 minutes.
• Meanwhile, in a small bowl, combine crème fraîche and dill. Dollop
mixture onto flat side of cooled potatoes, then top each with
a slice of smoked salmon.
• Garnish with fresh dill sprigs, if desired. Serve immediately.


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