Put down the scented candle and give Mom the one gift you know will spark joy this year: a homemade Mother’s Day brunch. After all, what’s more fitting than feeding the hand that’s been feeding you for, well, ever?
These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). The key to achieving the remarkably crispy-meets-creamy texture is to use russets. Their natural starch and low moisture content make them ideal for roasting at high temperatures. To get them crisp and golden, they’ll need a little TLC: Use a big bowl when you’re tossing them with the oil and then really get in there with your hands to make sure every slice is well coated.
Ingredients
2½ lb. russet potatoes (about 4), scrubbed, very thinly sliced
¼cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
½ cup crème fraîche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)
Preparation
Step 1
Place a rack in upper third of oven; preheat to 425°. Toss potatoes in a large bowl with ¼ cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt.
Step 2
Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes.
Step 3
Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.
Step 4
Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
Feature Image: By Marcus Nilsson, Food Styling By Frances Boswell, Prop Styling By Amy Wilson
This originally appeared on Bon Appetit US | Author Chris Morocco
