Baby Baked Fingerling Potatoes

  • Yield : 12 servings as appetizers
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m
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  • 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


Step 1

Preheat the oven to 400 degrees F. Brush a large rimmed sheet tray with 1 tablespoon olive oil.

Step 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.

Step 3

Place the potatoes on the prepared sheet try, drizzle with olive oil and season liberally with salt and pepper.

Step 4

Place the sheet try in the oven and roast until the potatoes are golden brown, 30 to 35 minutes.

Step 5

In the meantime, in a small mixing bowl, combine the creme fraiche and chives and season with salt and pepper.

Step 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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