Fingerling potatoes might be my fave. Unfortunately we devoured before we had a chance to snap a pic. Original recipe from Nik Sharma’s “Season” cookbook. It’s also a perfect recipe for us since we have more sage than we know what to do with.
Ingredients
8 garlic cloves
2 tsp olive oil
1.5 lb fingerling potatoes
1.5 tsp fine sea salt
2 tsp dried red chili flakes (gochugaru)
6-8 fresh sage leaves
1/2 tsp freshly ground black pepper
1 cup creme fraiche or sour cream
1 Tbsp thinly sliced fresh chives
What To Do
Preheat oven to 425*. Drizzle garlic cloves with 1 tsp of the olive oil and warp in aluminum foil. Roast until tender, 25-30 mins. Remove from oven and let cool in foil to room temp. Leave oven on.
Halve potatoes lengthwise and put in medium bowl. Add remaining 1 tsp olive oil, 1 tsp salt, chili flakes, sage, black pepper. Toss to coat evenly. Transfer to a medium roasting pan and roast for about 15 mins. Turn over the potatoes and continue roasting until the potatoes are golden brown and slightly charred and the sage leaves are slightly crisp, about 15 mins more. Remove from oven.
While the potatoes are cooking, prepare the sauce: Peel the cooled garlic cloves and smash to a smooth paste with a side of a knife. Transfer to a small bowl and add the creme fraiche and the remaining 1/2 tsp salt. Stir with a fork to combine. Taste and adjust seasoning and transfer to a serving bowl.
Garnish potatoes with chives and serve hot, with sauce on the side.
