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Bon Appétit

Sheet-Pan Potato Hash With Fixins

4.5

(8)

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Photo by Marcus Nilsson, Food Styling by Frances Boswell, Prop Styling by Amy Wilson

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.

Recipe information

  • Yield

    4 servings

Ingredients

2½

lb. russet potatoes (about 4), scrubbed, very thinly sliced

¼

cup 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

  1. 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.

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Reviews (8)

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  • I tried this recipe 4x in different variations of how I placed the potatoes on the pan and nothing ever worked so I’m real curious how people were successful

    • John Smith

    • Vancouver BC

    • 5/8/2021

  • I sliced on a mandolin you are not specific other than “super thin” and these were that. I cooked them at 425 for 45 minutes (you specify 40-50, so I met you half way, each end was burned AF. I also rotated the pan 180 degrees half way through. I’m confident my oven is at the right temperature. I will try again I was hoping to make this for Mother’s Day. Perhaps 40 minutes cook will be better.

    • John Smith

    • Vancouver BC

    • 5/7/2021

  • How do you keep the potatoes from turning pink? I was afraid putting them in water would make them too wet to brown according to the recipe. Mine turned pink, and then this unappetizing grey color once cooked. They tasted pretty good though!

    • Anonymous

    • Berkeley, ca

    • 12/27/2019

  • I have feelings for this recipe. I'm a little bit in love. This is the easiest, yet the most addicting thing to come out of my oven and I could probably eat an entire sheet pan of these and still feel okay about myself. NOM NOM NOM

    • Anonymous

    • Denver, CO

    • 11/19/2019

  • I made this for dinner tonight and it was awesome. The flavors are so well balanced and everything blends deliciously. I couldn't find any roe (small town in northern NM) so I used some capers. My husband, 14 year old son, and 4 year old son all cleared their plates!

    • Vnesscar

    • Los Alamos, New Mexico

    • 11/2/2019

  • So great! This was the most successful BA recipe I’ve made in several issues. Absolutely delicious! It was a family-pleaser too.

    • Anonymous

    • Matthews NC

    • 9/15/2019