Friday, April 23, 2010
Rosemary roasted fingerling potatoes with crème fraîche and chives
I have been wanting to eat roasted potatoes lately. I realize that it is probably the last thing you want to eat when there are piles of green Spring vegetables everywhere, but humor me. I tossed fingerling potatoes with aromatic rosemary and garlic and roasted them until they were crisp and golden on the outside and tender on the inside. These yummy roasted potatoes can be served as an appetizer with crème fraîche and chives (and caviar, if desired) or as a fantastic accompaniment to a main course. Either way, they will disappear quickly!
Roasted fingerling potatoes with crème fraîche and chives
1 lb fingerling potatoes, about a dozen
1/2 tsp coarse sea salt
1/2 tsp freshly ground black pepper
2 + 1 tbsp olive oil
3 large cloves of garlic, minced
1 tbsp fresh rosemary, minced
1/2 cup chilled crème fraîche
1 tbsp chives, minced
optional 1 oz black caviar (if use, skip the garlic)
Preheat oven to 400. Cut potatoes in half. In a medium bowl, combine potatoes with 2 tbsp olive oil, garlic, rosemary, salt, and pepper. Toss until well coated.
Brush rimmed baking sheet with 1 tbsp oil. Arrange potatoes cut side down in a single layer on the prepared sheet. Roast for 35-40 min, until crisp and golden. Shake the pan at least twice during roasting to prevent from sticking, may need to use tongs to loosen.
Remove from oven. Season to taste, and serve hot as a side dish. Serves 4.
Or let cool slightly and arrange on platter and serve with bowls of creme fraiche and minced chives as a self-service hors d'oeuvre. Or can spread each potato with creme fraiche, top with chives, and serve pre-assembled on a platter. If desire, can serve with 1 oz black caviar, but be sure to skip the garlic.