Baked Fingerling Potatoes


@Celestina9000 So very tasty with the fingerling potatoes we received in our CSA box late last week.

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★★★★★ 1 vote
12 servings (as an appetizer)
10 Min
45 Min


1 Tbsp
olive oil, plus more for drizzling
5 slice
bacon, cooked then diced small
1 1/2 lb
small fingerling potatoes, cut in half lengthwise
coarse salt, to taste (we used french grey)
fresh cracked black pepper
1 c
creme fraiche
2 Tbsp
minced chives, plus more for garnish


1Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper then brush with 1 tablespoon olive oil.
2Heat a heavy-bottomed skillet over medium-high heat and cook the bacon until crisp, 5 to 6 minutes. Transfer to a paper towel-lined plate.
3Place the potatoes on the prepared sheet tray, drizzle with olive oil and season liberally with salt and pepper.
4Place the sheet tray in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
5In the meantime, in a small prep bowl, combine the creme fraiche and chives; season with salt and pepper.
6Remove the potatoes from the oven and transfer to a serving platter cut-side up. Dollop each roasted potato with the creme fraiche mixture and top with the crisp bacon bits and remaining chives.

About this Recipe

Course/Dish: Potatoes, Other Appetizers
Main Ingredient: Potatoes
Regional Style: French