These crispy little potato treats can be served as a side dish or appetizer. I prefer the latter and you’ll be amazed at how quickly they’re gobbled up.
The combination of rosemary and potatoes is a personal favorite but the possibilities are endless… sprinkle them with truffle oil, or a dash of cayenne pepper for a bit of a kick; some crushed garlic, anchovy paste, or any combination of potato-friendly toppings you can think of.
They’re simply delicious roasted with olive oil and sea salt, finished with a dollop of sour cream and a scoop of caviar.
Serve them on their own with some coarse sea salt on the side, or with your favorite dip.
Be careful not to overcook them during the final stage – they should be crisply-chewy, not burnt around the edges.
Purple fingerling potatoes are especially pretty but if you can’t find the multi-colored varieties, use any variety of small potato.
CRISPY TWICE-BAKED FINGERLING POTATOES with ROSEMARY
4 lbs (2.25 kilos) of tiny potatoes, wiped clean
3 tablespoons of olive oil
3 tablespoons of chopped fresh rosemary (or garlic, etc)
Fine sea salt
Pre-heat the oven to 375F (190C)
Pierce the potatoes and spread them out onto 2 baking trays. Bake for approx 45 minutes or until tender.
Halve the potatoes (lengthways, if they’re sausage-shaped) and place them cut-side down on a cutting board – carefully press down on them with the bottom of a heavy drinking glass to flatten out.
Arrange them on the baking trays cut sides up in one layer; sprinkle with sea salt and chopped rosemary, then drizzle the olive oil over.
Put back in the oven for 12 more minutes then flip them over and bake for another 12 minutes, or until they’re starting to brown at the edges.
Serve piping hot.