Roast Fingerling Potatoes W/ Creme Fraiche Recipe

Preheat and prepare potatoes

Preheat oven to 425°F (220°C). Wash the fingerling potatoes thoroughly and pat dry. If any potatoes are larger than 2 inches, halve them lengthwise so pieces are roughly uniform in size.

Toss with oil and seasonings

In a large bowl, combine the potatoes with 2 tbs olive oil, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Toss until each potato is evenly coated.

Roast

Arrange the potatoes cut-side (if halved) down on a rimmed baking sheet in a single layer with space between pieces. Roast in the preheated oven for 25–35 minutes, turning once halfway, until skins are crisp and interiors are tender when pierced with a fork. Total time depends on potato size; test after 25 minutes.

Finish with aromatics

In the last 4 minutes of roasting, sprinkle the minced garlic, chopped rosemary, and thyme over the potatoes and return to the oven. As soon as potatoes come out, immediately grate the lemon zest over them and toss gently to distribute flavors.

While potatoes roast (during the last 10–15 minutes), prepare the sauce. In a small bowl combine 1 cup creme fraiche, 2 tbs chopped parsley, 2 tbs sliced chives, 1 tsp lemon juice, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Taste and adjust seasoning — add more lemon juice for brightness or more salt if needed. Chill briefly if desired; the cool sauce contrasts nicely with hot potatoes.

Transfer the roasted fingerlings to a serving platter. Spoon dollops of the creme fraiche sauce over the warm potatoes or serve the sauce on the side for dipping.

Garnish with extra sliced chives and microgreens or parsley sprigs. Serve immediately while potatoes are warm and crisp.