Fingerling potatoes have become very popular in high end restaurants. These French heirlooms are renowned for their buttery and somewhat nutty flavor, as well as their tender texture. They also sound fancy on a menu and come with a fancy price!
Fingerlings can simply be roasted in the oven, tossed with garlic, onions, olive oil and salt. Have the oven crumb to 400 degrees for best results.
If you have some good bacon – thicker slices are better – I suggest you roast the potatoes with pieces of bacon and three or four bay leaves. You can also sauté the bacon first and boil the potatoes until they are starting to soften. Then combine all – the potatoes, sliced in half length wise, the bay leaves and the bacon fat. Roast until the potatoes are cooked throughout. Toss the ingredients together from time to time. The bacon should be near crisp but not crumbling.