Recipes

Roasted Fingerling Potatoes with Baked Camembert, Honey & Black Pepper

Roasted fingerling potatoes with honey and black pepper, served with warm, molten Camembert for dipping and spooning.

Ingredients

1.5 lbs fingerling potatoes, cut lengthwise

olive oil

salt and black pepper

2 cloves garlic, smashed

3 sprigs of thyme

1 wheel Camembert (8-9 oz), at room temp

1-2 tbsp honey (to taste)

flaky salt, to finish

1 clam arugula microgreens

Preheat oven to 425 F. Toss fingerling potatoes with olive oil, salt, a generous amount of black pepper, garlic and thyme. Roast cut side down until deeply golden and tender (about 25 minutes)
Transfer Camembert to a small baking dish. Lightly score the top. Bake during the last 10 minutes of the potato roasting, until soft and molten in the center.
To finish and serve, transfer hot potatoes to a platter. Drizzle lightly with honey. Crack open the Camembert and spoon over the potatoes. Finish with a scattering of arugula microgreens, flaky salt, fresh black pepper

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