Baby Baked Fingerling Potatoes
- Level: Easy
- Yield: 12 servings as appetizers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 141
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 11
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 3
- Cholesterol
- 18
- Sodium
- 208
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
Ingredients
1 tablespoon olive oil, plus more for drizzling
5 slices bacon, cut into small dice
1 1/2 pounds small fingerling potatoes (about 2-inches in length), halved lengthwise
Kosher salt and freshly cracked black pepper
1 cup creme fraiche or sour cream
2 tablespoons minced fresh chives, plus more for garnish
Directions
- Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.
- 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.
- Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.
- Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.
- In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.
- 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.