Meal Theme: Appetizer

Approximate Yield: 15-20 Pieces


Boiled and oven baked, these crisp, golden brown potatoes act as a perfect accompaniment to our sweet, pickled herring.


1 1⁄2 pound Baby potatoes (about 1 1/2-2 inches, approx. 15-20 pieces...can sub tater tots)
2 tablespoons Salt (for boiling water, reserve some to season)
1⁄4 teaspoon Smoked paprika (or sub some cayenne powder if you want them spicy)
1⁄4 cup Olive Oil
12 ounces Pickled herring in dill (reserve onions in jar for garnish)
Fresh dill (for garnish)
Flake salt (to finish)


Boil potatoes in well-salted water until tender, about 20 minutes, or until you can poke them easily with a fork. Drain, and let cool, just enough so you can handle them. Cut them in half lengthwise.

Preheat oven to 450°F.

In a bowl, add paprika or chili powder, then add the olive oil, stir to combine, then add the potatoes and toss until coated.

On a sheet tray, arrange potatoes cut side down, and bake for 30 minutes, or until crispy and golden brown. Remove tray and flip potatoes over to let cool.

Once cool enough to touch, top with one piece of pickled herring, a small slice of onion, and a sprig of dill. Flake salt to finish.


Product options:

12 oz. Herring in Dill
12 oz. Herring in Dill
12 oz. Herring in Wine
12 oz. Herring in Wine
26 oz. Herring in Wine
32 oz. Herring in Wine

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