Friday, July 11, 2014

Roasted Fingerling Potatoes with Dill Cream

Tis the season for potato salad but don't over look these roasted fingerlings. The dill cream is also a great addition to grilled salmon off the barbecue.

Dill Cream:
Roasted Fingerling Potatoes with Dill Cream
1/2 cup sour cream
1 Tablespoon fresh dill, chopped
1 Tablespoon shallot, minced
2 teaspoon fresh lemon juice
zest of small lemon
Combine all ingredients in a small bowl, mix well.
Allow dill cream to come to room temperature before serving over warm potatoes.

Roasted Fingerling Potatoes:
2 pounds of fingerling potatoes, cleaned and halved lengthwise
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
Preheat oven to 425F.
In a large bowl, toss potatoes with oil, salt, and pepper.
Place in a single layer on a parchment lined baking sheet.
Bake, turning once, until crispy on the outside and soft on the inside, about 25-30 minutes.

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