Real Recipes From Real Home Cooks ®

baked fingerling potatoes

(2 ratings)
Recipe by
Vallèe du Willamette, OR So very tasty with the fingerling potatoes we received in our CSA box late last week.

(2 ratings)
yield 12 servings (as an appetizer)
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For baked fingerling potatoes

  • 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

How To Make baked fingerling potatoes

  • 1
    Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper then brush with 1 tablespoon olive oil.
  • 2
    Heat 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.
  • 3
    Place the potatoes on the prepared sheet tray, drizzle with olive oil and season liberally with salt and pepper.
  • 4
    Place the sheet tray in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
  • 5
    In the meantime, in a small prep bowl, combine the creme fraiche and chives; season with salt and pepper.
  • 6
    Remove 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.

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