BAKED FINGERLING POTATOES

Baked Fingerling Potatoes image

Provided by C G

Time 55m

Number Of Ingredients 7

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

Steps:

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.