Feeding a crowd? Please everyone with smashed and salty baby potatoes and dips in three delicious varieties: smoked trout, sour cream and salmon roe; garlic, crème fraîche and chive; and a yogurt, preserved lemon, feta and harissa.
Prep time: 25 minutes
Cooking time: 45 minutes
20 (giving guests 2 potatoes each)
- 1kg very small baby potatoes
- 65g butter, melted
- 5 tbsp olive oil
- Radicchio, to garnish
For the smoked trout, sour cream and salmon roe dip
- 250g hot smoked trout
- 250g sour cream, plus 2 tbsp extra to serve
- 1 tbsp finely chopped dill, plus extra to garnish
- A good squeeze of lemon
- 1 x 50g jar salmon roe
For the garlic, crème fraîche and chive dip
- 2 garlic cloves, grated to a purée
- 250g crème fraîche
- 10g chives, chopped, plus extra to garnish
For the yogurt, preserved lemon, feta and harissa dip
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 1 tsp ground cumin
- 2 preserved lemons
- 300g Greek yogurt
- 75g feta, crumbled
- 15g finely chopped coriander, plus extra to garnish
- 1 tbsp harissa
- Preheat the oven to 220C/210C fan/gas mark 7.
- Boil the potatoes in their skins until tender, about 15 minutes, then drain.
- Put the potatoes on rimmed baking sheets and crush each one (I press down on them with the flat end of my rolling pin but you could use a potato masher). Turn them 45 degrees and bash them again. You want the potatoes to end up messy and uneven – they’ll crisp really well that way – but still remain intact.
- Pour on the butter and olive oil and season. Turn the potatoes over so they are coated in the fats. Bake for 20 minutes, until the potatoes are golden and crisp, turning them over halfway through. Pile into a serving dish.
- To make the smoked trout dip, put the trout into a food processor and chop the flesh using the pulse button (if you don’t use the pulse button the fish will turn into clumps). Mix the sour cream, dill and lemon juice together, stir through the pulsed fish, and divide between two bowls. Top each bowl of dip with a tablespoon of sour cream and half of the salmon roe. Garnish with dill.
- For the garlic dip, mix all the ingredients together. Place in a bowl and garnish with chopped chives.
- For the yogurt and preserved lemon dip, heat the olive oil and sauté the shallot until pale gold. Add the ground cumin and cook for another couple of minutes then leave to cool.
- Halve the preserved lemons and remove the flesh – discard it – and dice the skin. Add this to the yogurt along with the sautéed shallot, cumin, olive oil, feta and chopped coriander. Place in a bowl, swirl in the harissa and garnish with coriander.
- Serve the potatoes hot, garnished with radicchio, with the three dips for dunking.
For more brilliant party food recipes, see Diana’s ultimate festive entertaining menu.
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