Fingerling potatoes

Small, sweet, creamy, and a little funny to look at, these literally finger-shaped potatoes are so simple and quick to cook, they make a perfect side dish for a large crowd or just a few for two. The citrus-laced yogurt with basil is a bright and elegant twist on the traditional sour-cream-and-chive potato topper.

Serves 2

Ingredients

1½ pounds small fingerlings potatoes, scrubbed but not peeled
2 tablespoons Extra Virgin Olive Oil
1 teaspoon minced fresh thyme
Salt and freshly ground black pepper
¾ cup whole plain yogurt
2 teaspoons minced fresh chives
2 teaspoons minced fresh basil, preferably purple
Juice of ½ lemon

Directions

1. Preheat the oven to 400 degrees F.

2. Put the potatoes in a large bowl and drizzle with the olive oil. Add the thyme, season generously with salt and pepper, and toss until well coated.

3. Transfer the potatoes to a baking sheet and spread in a single layer, making sure that none of them are touching. (This helps the skins become crispy.)

4. Roast for 20 to 25 minutes. The potatoes should be golden and crispy brown, and a fork should easily pierce their flesh.

5. While the potatoes are roasting, in a small bowl, combine the yogurt, chives, basil, lemon juice, and salt to taste and stir to mix thoroughly.

6. Divide the potatoes between 2 dinner plates or transfer to a small shallow serving dish and serve immediately, with the yogurt on the side.

Recipe from Small Gatherings by Jessica Strand (Egg & Dart Press, May 2013)