Photographed by Ashton Keefe for Lonny.
Roasted Fingerlings With Shallot, Serrano Chili And Lemon Crème Fraiche
Serves 6

"Potatoes during the holidays are often heavy and filled with fatty ingredients (don’t worry, I’m not knocking mashed potatoes), but these potatoes are roasted until golden brown, and then lightly tossed with saucy, spicy ingredients that will lighten the dinner table and leave you room for dessert," says Keefe.

3 lb. fingerling potatoes, cut in half length-wise
2-3 tablespoons extra virgin olive oil
1/2 teaspoon fine sea salt
2 serrano chilies, sliced
1 shallot minced

4 oz. crème fraiche
1 tablespoon lemon juice
1 bunch dill, roughly chopped
Maldon salt, garnish

1. Preheat oven to 450° F.

2. Toss potatoes with olive oil, salt, chilis and shallot in a large bowl or directly on the baking sheet.

3. Roast for 20 minutes, stirring about halfway through to evenly brown.

4. While potatoes roast mix together crème fraiche and lemon juice, it should be a thin consistency.

5. While warm garnish potatoes with dill and Maldon salt.

6. Drizzle with desired amount of crème fraiche and serve warm.