Fingerling Potatoes, Yellow Chile, Caviar, Fennel Recipe
Savor the delicate flavors of roasted fingerling potatoes topped with a spicy yellow chile sauce, luxurious caviar, and a hint of fresh fennel for a sophisticated bite.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
- 1
Prepare the Potatoes
Preheat the oven to 400°F (200°C). Wash the fingerling potatoes thoroughly and pat them dry. In a mixing bowl, toss the potatoes with olive oil, salt, and black pepper until evenly coated.
- 2
Roast the Potatoes
Spread the potatoes out on a baking sheet in a single layer. Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and tender when pierced with a fork.
- 3
Prepare the Yellow Chile
While the potatoes are roasting, wash the yellow chiles and slice them in half lengthwise. Remove the seeds if desired for less heat. Set aside.
- 4
Prepare the Fennel
Thinly slice the fennel bulb, reserving some fronds for garnish. If desired, you can sauté the fennel slices in a little olive oil over medium heat until softened.
- 5
Assemble the Dish
Once the potatoes are roasted, remove them from the oven and let them cool slightly. On a serving platter, arrange the roasted potatoes, sliced yellow chiles, and fennel. Top each potato with a small dollop of caviar.
- 6
Garnish and Serve
Garnish the dish with fresh dill and fennel fronds. Serve warm as an elegant appetizer or side dish.
