Smashed Smoked Potatoes, Aïoli, Trout Roe, Wilted Greens


Smoked Potatoes 

  • 2 pounds small purple or yellow Idaho® Potatoes, unpeeled
  • Water to cover
  • Salt, as needed
  • Olive oil, as needed
  • Sea salt, as needed
  • 1/2 cup fruitwood smoker pellets (such as apple or cherry)


  • 3 egg yolks, room temperature
  • Pinch of salt
  • Juice of 3 lemons, room temperature
  • 3 cups canola or neutral oil
  • 1/4 cup olive oil
  • needed


  • Smoked Potatoes (see recipe)
  • 2 handfuls sturdy greens (such as arugula, spinach, mizuna)
  • Aïoli (see recipe)
  • 1 cup trout roe
  • Sea salt and cracked black pepper, as needed to finish



Smoked Potatoes

  1. Place the potatoes in a medium pot and cover with water. Add a generous amount of salt and bring to a boil. Once the water is boiling, turn the heat off and let the potatoes sit in the hot water until they are soft, about 20 minutes. Drain the potatoes and let them cool on a sheet pan.
  2. To smoke the potatoes, lightly oil the cooled potatoes with olive oil and sprinkle with sea salt. Place them in a 2-inch-deep perforated half pan and cover with the lid. Place the smoker pellets in a 4-inch-deep half pan and place directly over a burner on the stove. Turn on the hood and turn the burner on high to activate the pellets. Place the perforated pan containing the potatoes, still covered with the lid, over the pan containing the smoker pellets. Let sit until smoke starts to escape from the lid, 1 to 2 minutes, then turn the burner off. Repeat the smoking process 3 to 4 times. It is important that the pellets don’t catch fire, or they will produce an acrid smoke that is not pleasant to taste.
  3. Remove the potatoes from the pan. One at a time, smash them flat with the heel of your hand. Place smashed potatoes on a sheet pan, drizzle them with olive oil and season with a pinch more of sea salt. 


  1. Place the egg yolks, salt and lemon juice into a quart-sized glass measuring container. In a separate container, combine the oils and set aside. Using an immersion blender, whip the yolks until they are thick and frothy, then begin to add the oil, slowly at first, in a thin steady stream. If the sauce thickens before all the oil is added, you can thin it with some room-temperature water. Keep adding the oil until it is all incorporated, then adjust the seasoning. Reserve in the refrigerator until needed.


  1. Preheat oven to 450°F. Place the sheet pan with the potatoes in the oven and roast the potatoes until they are deep golden brown and crispy, about 20 to 30 minutes.
  2. While the potatoes cook, tear the greens into pieces and place them in a large bowl. Transfer the roasted potatoes to the bowl and toss with the greens to wilt them slightly. Divide onto individual plates or place on a platter. Top with a generous amount of Aïoli and dollops of trout roe. Finish with sea salt and cracked pepper.
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Yield: 4-6

Jason French

Portland, OR

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