Get all of the flavors of loaded baked potatoes into every crevice of thinly sliced fingerling potatoes for an easy appetizer that everyone will love. Recipe courtesy of chef Janine Booth of root & bone in New York City.
- 16 fingerling potatoes
- Olive oil, for drizzling
- Sea salt and freshly ground black pepper
- 4 Cups vegetable oil, for frying
- ½ Cup shredded Cheddar
- ¼ Cup cooked and crumbled bacon
- ¼ Cup creme fraiche or sour cream
- 2 Tablespoons minced chives
Preheat the oven to 350 degrees F.
Thinly slice (not cutting all the way through) the potato crosswise, making sure you don’t cut all the way through the base. Ultimately, you should leave about ⅓-inch base at the bottom in which all of your slices remain attached.
Drizzle the potatoes with olive oil and sprinkle on some salt and pepper. Bake until tender, about 15 minutes.
Using a candy thermometer to keep track of the temperature, heat vegetable oil in a saucepan to 350 degrees F. Fry the potatoes until crispy, 2 to 3 minutes.
Load the potatoes with the shredded cheese and place in the oven for a few minutes until melted. Top the potatoes with crème fraîche, bacon, chives, and more sea salt.