Freakin' Fabulous Holidays by Clinton Kelly

Author:Clinton Kelly
Language: eng
Format: epub, azw3
Publisher: Pocket Star

FINGERLING TREATS

You can assemble these for your guests, as shown. But I often serve the roasted potatoes (heavily salted and rosemaried) around a big bowl of crème fraîche or sour cream or even homemade mayonnaise. They’re nice with some caviar also.

YOU NEED:

ABOUT 16 FINGERLING POTATOES, CUT IN HALF LENGTHWISE

OLIVE OIL

2 TABLESPOONS FINELY CHOPPED ROSEMARY

SALT AND PEPPER TO TASTE

1/2 CUP SOUR CREAM OR CRÈME FRAÎCHE

ROASTED RED PEPPERS, DICED

Place the potatoes in a large mixing bowl. Add enough olive oil to coat lightly, along with the rosemary and salt and pepper.

Place the potatoes, cut side down, on a baking sheet. Bake at 375°F for about 45 minutes until cooked through.

When the potatoes have fully cooled, top with a dollop of sour cream and some diced red peppers. Sprinkle with salt and pepper.

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