Crispy Potatoes with Toppings Bar

by Rachael Ray 7:18 AM, December 15, 2017

Aired December 25, 2017

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

For the Crispy Potatoes:
2 to 2 1/2 pounds small white- or yellow-skin potatoes
1 quart chicken stock
2 tablespoons olive oil
2 tablespoons butter
2 cloves garlic, grated or chopped
1 1/2 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
Smoked salmon
Pickled onions or shallots (2 shallots or 1 small onion, thinly sliced pickled in 1/2 cup red wine vinegar, 1 tablespoon sugar and 1 1/2 teaspoons fine sea or kosher salt)
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


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.