My wife went all the way to London, without me!, to find this recipe.
Our friend Richard, one of the best chefs I know aside from my husband, whipped these potatoes up when I visited him and his fiance recently in good old Putney. We ate them with albacore tuna and asparagus Richard whipped up too. I helped him cook, by saying things like I think the oil’s hot enough now, I’ll refill our wine. It was all very exhausting. Apparently, when he’s made these at parties with his fiance Brian, they’ve been so popular they had to be rationed. Richard also makes a fabulous sangria.
- 1 pound fingerling potatoes
- 1 tbsp extra virgin olive oil
- 1 tsp sea salt (regular salt is fine too)
- 1 tsp black pepper
- 1 tsp chili powder (paprika or Old Bay seasoning would work well too)
Mix oil with dry ingredients in a bowl. Line a baking sheet with foil and preheat oven to 350. Slice potatoes in half long ways. Dunk each in the mix coating well. (You might have to whip up another batch, depending on how many potatoes fit on your baking sheet.) Place skin side down. Roast for about 20-25 minutes or until crisp.