views the best pictures
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.
No comments:
Post a Comment