I am OBSESSED with Fingerling Potatoes. I make them often for lunch and for a nutrient dense after school snack for the kids. Plus they are just so pretty to look at! We got this bunch from Trader Joes but these taters are a popular staple at farmers markets and grocery stores year round. Even the most novice chef cannot screw these up.
- 2 to 3 lbs of Fingerling Potatoes
- 2 Strips of Thick Cut Bacon
- Olive Oil
- 1 C of Mayo
- 4 Chives, Sliced Thin
- 1 T Dill, Minced
Toss the potatoes with olive oil, a couple of good swigs , salt and pepper.
Spread on a foil lined cookie sheet and pre-heat your oven to 400 degrees. Lay two strips of bacon over the top of the potatoes.
Remove from the oven when the potatoes are soft and the bacon is cooked.
Split the mayo into to cups and stir chive into one and dill into the other. Cut the bacon into bite sizes pieces and toss with the potatoes. Serve on a platter!
These are better than french fries. With the skins on, they make a super nutritious snack. They also make great leftovers for breakfast, just throw a fried egg on top!