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Playing Crispy Potatoes with Toppings Bar


For the Crispy Potatoes:
  • 2 to 2½ pounds small white- or yellow-skin potatoes
  • 1 quart chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, grated or chopped
  • 1½ teaspoons (half a palmful) each cumin seeds, coriander seeds and caraway seeds
  • Salt and pepper
  • 1 teaspoon paprika
  • A handful of finely chopped parsley
  • Minced chives
Pick-and-Choose Toppings:
  • Crème fraîche
  • Caviar
  • Smoked salmon
  • Pickled onions or shallots (2 shallots or 1 small onion, thinly sliced and pickled in ½ cup red wine vinegar, 1 tablespoon sugar and 1½ teaspoons fine sea or kosher salt)
  • Capers
  • Thinly sliced seedless cucumbers
  • Sliced vine or plum tomatoes
  • Smoky bacon, baked at 375˚F on a slotted pan until crispy, then chopped
  • Caramelized onions
  • Prepared horseradish or beet horseradish


Serves: 4-6 servings as main, 8-10 as app


Preheat oven to 450°F. Line a baking sheet with parchment.

Place potatoes in a pot and add stock (and water if necessary to cover) and bring to boil. Reduce heat, keep at a rolling boil and cook to tender. Drain potatoes and dry them out. Crush with the bottom of a glass.

In a small pot, heat olive oil and butter with garlic. Arrange crushed potatoes on parchment-lined baking sheet and brush them liberally with garlic-oil-butter. Season with cumin, coriander and cumin seeds, salt, pepper, paprika. Bake 20 minutes or until crispy, top with parsley and chives, arrange on a platter or board and serve with toppings of choice.