Culinary Explorer
A cooking platform built around craft, culture, and the stories behind what we eat.
Roasted Fingerlings with Crème Fraîche and Chives
Created by Chef Ally
Small fingerling potatoes roasted until their skins crackle, split open and crowned with cool crème fraîche and a shower of fresh chives. Three ingredients. No tricks. Just honest food.
Start with the potatoes. Fingerlings from a farmer who cares will have thin skins that blister beautifully and waxy flesh that turns creamy in a hot oven. These are not the potatoes from a warehouse. They should smell faintly of earth when you bring them home.
The technique here is restraint. Roast them whole until they crackle. Split them open. Add cold crème fraîche and fresh chives. That is all. Perfect ingredients need almost nothing done to them.
I learned this lesson in Brittany, at a farmhouse table where the cook brought out a bowl of potatoes from her garden. She had roasted them simply and served them with butter and herbs. The diners applauded. Not for technique. For the potato itself. Your choices shape the food system, and a potato this good is worth seeking out.
Ingredients
small fingerling potatoes
Quantity
1 1/2 pounds
good olive oil
Quantity
3 tablespoons
flaky sea salt
Quantity
3/4 teaspoon, plus more for finishing
| Ingredient | Quantity |
|---|---|
| small fingerling potatoes | 1 1/2 pounds |
| good olive oil | 3 tablespoons |
| flaky sea salt | 3/4 teaspoon, plus more for finishing |
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