These shingled sheet-pan buffet 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.
- 2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
- 1/4 cup plus 2 Tbsp. extra-virgin olive oil
- Kosher salt
- 4 large eggs
- 8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
- 1/2 cup crème fraîche or sour cream
- Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)
- Place a rack in the upper third of the oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 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.
- 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.
- 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.
- 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.