appetizer, recipe, snack, sponsored

Crispy Potato Bites with Smoked Salmon and Creme Fraiche

This weekend was commemorative for me and my partner Ben: this was the weekend our parents met! I knew I wanted to make this dinner special, so we started the meal off with some sparkling cider from Quebec and these crispy potato bites with smoked salmon and creme fraiche. And oh, how decadent they were! The potatoes were extra-crispy thanks to the cornmeal crust, and the herb-packed creme fraiche added a certain lightness. They paired together beautifully, and the smoked salmon added another note of decadence that was well appreciated by all.

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These appetizers opened the meal beautifully, and the best part was that they tasted quite intricate, but they actually came together breezily. Just dip the potatoes in egg and cornmeal, fry them up, and garnish! And given the amount of laughter and clinking glasses throughout the evening, I think these bite-size treats set the tone for the night rather well.

Even though this was more of a special occasion for me, I’ve got a month’s supply of these adorable potatoes from the Little Potato Company to award to you! To enter, simply leave a comment saying how you’d use your month’s supply, and you will be entered into the draw.



Crispy Potato Bites with Smoked Salmon and Creme Fraiche


  • oil for frying (about 1/3 cup)
  • about 8 potatoes, fingerling varietal from Little Potato Company, sliced lengthwise 0.5cm thick (about 4 slices per potato)
  • 1 large egg
  • 1/3 cup cornmeal (polenta)
  • 1 tsp dried basil
  • 1 tsp dried savory
  • 100g sliced smoked salmon
  • 1/4 cup creme fraiche
  • 1/4 cup of mixed fresh herbs, chopped finely (I used parsley and fennel feathers)
  • 1 tbsp lemon juice
  • thinly sliced red onion for garnish
  • salt and pepper


  1. Add the oil to a large frying pan and heat over medium-high heat. In a small bowl, whisk the egg; in a second small bowl, mix together the cornmeal, basil, savory, and salt and pepper.
  2. While the oil is warming up, dip the potato slices in the egg and then in the cormeal mixture. Once the oil is hot but not smoking (if you add a drop of water it will sizzle), add the coated potato slices into the oil. Cook about 3-4 minutes a side until golden brown and cooked through. When they’re finished, place them on paper-towel lined plate.
  3. Meanwhile, mix together the creme fraiche, fresh herbs, lemon juice, and salt and pepper.
  4. To assemble, place a small piece of smoked salmon on each potato wedge and drizzle some of the creme fraiche mixture. Garnish with a small piece of red onion and cracked black pepper. Serve immediately.

Makes 32 pieces. Best enjoyed right after making them, but feel free to re-fry the potato slices in a bit of oil if they loose their crispiness.

LPC+Logo+Creamer+of+the+cropDisclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.

Contest Details:Β 
To enter to win a month’s supply of potatoes from the Little Potato Company, simply leave a comment saying how you would use your little potatoes!
All eligible entrants will be entered into a draw and selected at random. Available to those living in Canada and the United States. Contest ends March 5th 2016 at midnight EST.

CONTEST WINNER HAS BEEN SELECTED: Congratulations to Elaine from Flavour and Savour for winning the random draw! I hope you enjoy your potatoes!

Looking for some other fantastic ways to use a creamer spud?

  • I'm impressed by anyone wo can remember when their parents met! Lovely treat to offer them!
  • Oooh, there's so many things I'd make with these little potatoes! Grilled potatoes smothered in cheese, tater tot poutine, mini potato appetizers, potato salad... can you tell I love potatoes?
  • Those look amazing. I actually want to make those!! Mmmmm
  • Wow, looks delicious! And great photos!
  • Yummm, I would use my potatoes to accompany a perfectly grilled steak and some roasted asparagus. Gotta love the classics. ;)
  • Those Crispy Potato Bites looks amazing! Absolutely mouthwatering! / @foodgressing
  • I would use the potatoes to make roast potatoes.
  • Your idea looks fabulous! I love smoked salmon. I also love those little guys because they're so easy to use. I like to stuff them with cheese, olives and sun-dried tomatoes.
  • We cook with potatoes a few times a week. I can't go a month without making some crispy smashed baby potatoes at least once.
  • Lovely recipe and :) I would make some Indian aloo potato curry and potato parathas, cheese potato sour cream roasted ones!
  • Ooh so many options with potatoes! Crispy potato crisps, stuffed potatoes, hasselback potatoes, skillet hash! Mm so many delish possibilities.
  • I would make a potato salad, with lots of dill
  • Look at those things! You know when you're at a party, and you just keep finding an excuse to wander by the appetizers so you can grab yet another of some perfect, addictive little morsel? These would be those morsels. I'd be doing surreptitious fly-bys all night to try and snag more of these. Awesome work.

    As for my idea... (since I don't think "Make these" counts as an original idea), I'd be very tempted to do a potato tart with caramelized onions and extra-old cheddar. Thin layers of sliced potato with layers of onion and cheese, all baked until it's bubbly and golden. Mmm.
  • Sean- I think you'd like this recipe too then :)
  • YUM. I can totally see these little appetizers disappearing in no time at a party, especially since you can gobble them down in just one bite. Loving the idea of coating potato slices in cornmeal... that sounds so amazingly crunchy and flavourful!
    As for me, I'd probably use my potatoes to make mini potato skins stuffed full of cheddar and green onion and bacon bits. Not nearly as creative, but you can't go wrong with cheese and bacon. :)
  • Congrats Elaine! You've won the random draw to win a month's worth of potatoes from The Little Potato Company! Please write me at with your address. Cheers!
  • Thank you!!! Can't wait to get creating with those little potatoes! I've sent you my info.