1 ½ pounds baby potatoes
1 tablespoon kosher salt
2 tablespoons olive oil
12 - 16 ounces smoked salmon, thinly sliced
¼ cup creme fraiche or sour cream
2 tablespoons finely chopped chives
4 fried eggs, optional
Add potatoes and salt in a large pot and cover with water by at least 1 inch. Bring to a boil.
Cook potatoes until tender, about 20 minutes.
Preheat oven to 425°F Line a baking tray with parchment paper and brush 1 tablespoon olive oil over paper.
Drain the potatoes making sure to get all of the excess water out.
Place on the baking tray and use a potato masher or the bottom of a saucepan to flatten them, keeping them in one piece.
Drizzle with remaining olive oil. Sprinkle them with salt and pepper.
Place in the oven and bake for about 45 minutes or until a deep golden color and crispy.
Remove from oven; allow to cool for 5 minutes. Top with salmon, creme fraiche, chives, and eggs, if using.