Creamy roasted fingerling potatoes are served simply with sea salt, Aleppo and lemon for a rustic dish with big flavor.
I love to prepare these creamy spuds simply with sea salt, Aleppo and lemon. This recipe is simple and rustic, with a twist from the Aleppo pepper. Aleppo peppers are crushed chilis with a pleasantly tart flavor. The tangy heat from the Aleppo pepper is perfect with potatoes. Instead of regular lemons, meyer lemons are nice too.
- 2 pounds of fingerling potatoes
- 2 lemons, zest one lemon and reserve the zest
- Olive Oil
- Aleppo pepper to taste
- Sea salt to taste
- Preheat the oven to 375
- On a large baking pan, toss the fingerling potatoes with some olive oil and sea salt. Roast the potatoes for 30 minutes. Take the potatoes out of the oven and toss them with the reserved lemon zest. Put the potatoes back in the oven and cook for another 15 minutes or until the potatoes are tender. Before serving sprinkle the potatoes with Aleppo pepper, sea salt and a few squeezes of fresh lemon juice.