Roasted Potatoes & Smoked Kippers

Quick post on a quick & tasty supper I made the other day. Kippers are a whole herring, sliced in half from head to tail, gutted, salted or pickled, then smoked. This process is called “kippering”. They are cheap and tasty. I usually keep a few cans on-hand for quick suppers like this one…

Roasted Potatoes and Smoked Kippers

serves 4


  • yellow potatoes, skin on, cut into eighths, about 3-4 per person
  • 1 lemon
  • EVOO
  • Kosher salt
  • black pepper
  • dill
  • 1 can of smoked kippers per person


  1. Preheat oven to 400F
  2. Line a baking sheet with aluminum foil.
  3. Place cut potatoes into a large bowl.
  4. Open cans of kippers and pour juice/oil over potatoes. Set kippers aside.
  5. Toss potatoes in kipper liquid.
  6. Squeeze the juice of the lemon over the potatoes.
  7. Add EVOO until potatoes are well-coated.
  8. Spread potatoes on baking sheet in one layer.
  9. Sprinkle with salt, pepper, and dill to taste.
  10. Bake 30-35 mins, moving the potatoes around once or twice during cooking.
  11. Remove the potatoes from the oven, and add the kippers, breaking them up into small pieces and distributing them evenly.
  12. Cook another 5 mins to heat the kippers.

Serving suggestion:

Eat potatoes with eggs, in place of traditional hashbrowns.

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