This looks as good as it tastes. A good way to serve potatoes in a buffet.
Ingredients
1 ½ kg unpeeled mini yellow fleshed potatoes (fingerlings)
8 tbsp (1 stick) butter, softened
½ cup olive oil
⅓ cup chopped chives
coarse salt and pepper
Directions
1
Preheat oven to 450 F
2
Stir together the butter, olive oil, chives and some salt and pepper
3
Line baking sheet with parchment paper
4
Without cutting all the way through, slice potatoes crosswise into scant 1/4 inch think slices.
You can put two wooden spoons or chop sticks on either side of the potato to avoid cutting all the way through.
5
Arrange potatoes in single layer on prepared pan and brush on the butter mixture, making sure to get in between all the slices.
6
Sprinkle with salt and pepper
7
Roast for 55 minutes, until tender and crisp
Ingredients
1 ½ kg unpeeled mini yellow fleshed potatoes (fingerlings)
8 tbsp (1 stick) butter, softened
½ cup olive oil
⅓ cup chopped chives
coarse salt and pepper