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Crispy Potatoes with Toppings Bar

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


For the Crispy Potatoes:

  • 2 to 2 1/2 pounds small white- or yellow-skin potatoes
  • 1 quart chicken stock
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, grated or chopped
  • 1 1/2 teaspoons (half a palmful) each cumin seeds, coriander seeds and caraway seeds
  • Salt and pepper
  • 1 teaspoon paprika
  • A handful of finely chopped parsley
  • Minced chives

Pick-and-Choose Toppings:

  • Crème fraîche
  • Caviar
  • Smoked salmon
  • Pickled onions or shallots (2 shallots or 1 small onion, thinly sliced pickled in 1/2 cup red wine vinegar, 1 tablespoon sugar and 1 1/2 teaspoons fine sea or kosher salt)
  • Capers
  • Thinly sliced seedless cucumbers
  • Sliced vine or plum tomatoes
  • Smoky bacon, baked at 375°F on a slotted pan until crispy then chopped
  • Caramelized onions
  • Prepared horseradish or beet horseradish


Preheat oven to 450°F. Line a baking sheet with parchment.

Place potatoes in a pot and add stock (and water if necessary to cover) and bring to boil. Reduce heat, keep at a rolling boil and cook to tender. Drain potatoes and dry them out. Crush with the bottom of a glass.

In a small pot, heat olive oil and butter with garlic. Arrange crushed potatoes on parchment-lined baking sheet and brush them liberally with garlic-oil-butter. Season with cumin, coriander and cumin seeds, salt, pepper, paprika. Bake 20 minutes or until crispy, top with parsley and chives, arrange on a platter or board and serve with toppings of choice.

Rachael Ray