While the method for preparing the potatoes is an Australian specialty, these toppings are all about my childhood. Most family gatherings (especially brunches) included a spread of bagels and lox with all the trimmings. With a base of crispy potato, a classic combination of bagel toppings gets a fancy makeover.
The Best Potatoes for Crash Hot Potatoes
I use extra small potatoes called petite gold potatoes for this recipe. They make for more manageable appetizers than something larger in size. Look for ones labeled “petite” or “creamer,” that are no more than 1 1/2 inches in diameter.
How to Cook Crash Hot Potatoes
The potatoes are first cooked whole until tender, but still holding their shape. (Their time roasting in the oven is more about getting them crisp, not about cooking them.) There are few options for cooking the potatoes:
Boil and drain: Add the potatoes in a pot filled with enough water to cover them by at least 1 inch. Boil for 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife. Remove the potatoes from the heat and drain them in a colander over the sink.Instant Pot: You can steam the potatoes in an Instant Pot. Pour a cup of water into the pot and place a steamer basket with the potatoes inside. Cook the potatoes for 5 minutes at high pressure, with a quick pressure release.Steamer Pot: Pour a quart of water into a steamer pot and place it on the stovetop over high heat. When the water comes to a boil, add the potatoes to the steamer basket, cover the pot, and steam for 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife.
The Toppings
For the toppings, I chose my favorites from the typical lox and bagel spread: cream cheese, smoked salmon, diced red onion, and capers. You could also add diced cucumbers, a sprig of dill, clover sprouts, or whatever you like on a schmear-topped bagel would make a tasty topping for these potatoes too.
Serve Them Crispy
Whenever you serve these, make sure they are warm or just coming down to room temperature—the fresher they are, the better the contrast between the crispy potatoes and the cool cream cheese and salmon. I suggest serving your crash hot potatoes with sparkling white wine or champagne cocktails, as part of an appetizer spread or on their own. They are appropriate for just about any time of day, from brunch to an evening get together.
Plan Ahead
Need to plan ahead? Cook and smash the potatoes, but don’t bake them until you’re ready to serve them. Refrigerate the smashed unbaked potatoes in an airtight container for up to one day.
More Party Appetizers
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1 1/2 pounds petite gold potatoes 2 tablespoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper
For the toppings
6 ounces whipped cream cheese 5 ounces hot- or cold-smoked salmon 1/4 cup red onion, finely diced 2 tablespoons capers, drained
When the water comes to a boil, reduce the heat to medium and cook uncovered for about 15 to 20 minutes until you can easily pierce the potatoes with a fork or paring knife. Remove the potatoes from the heat and drain them into a colander over the sink. Don’t smash the potato down so much that it separates completely—you’re looking to create approximately 2-inch rounds, which will act as a base for the toppings. If any potatoes do come apart, use your hands to smush them back together. Use a spatula to gently turn the potatoes over and season them with the remaining olive oil, salt, and black pepper. Top each potato with a heaping teaspoon of whipped cream cheese. Top the cream cheese with a small piece of smoked salmon, a sprinkle of red onion, and a few capers.
