Jump into Spring with these adorable baby potatoes! I love the combination of the nutty Gruyere with the brightness of lemon zest and chives!
Isn’t it amazing how just a few gleams of warm sunshine can perk us right up? We had our first warm weekend and it finally feels like Spring has sprung! It has me excited for all the outdoor days ahead and of course all the food to go with it.
It will be Easter soon so brunching is also on my mind. One side I always look for at brunch are roasted herby potatoes. These baby potatoes are a simple twist on those.
Instead of peeling and chopping potatoes, these are tossed with olive oil and salt, and then roasted whole.
After roasting, each potato is sliced down the middle and squeezed to look like a mini-baked potato.
Then it’s time for toppings!! I topped with shredded Gruyere to add a rich nutty flavor.
To complement richness, I added some grated lemon zest and freshly chopped chives. Just love the brightness!
These are a fun addition to any brunch! Perfect on their own, alongside eggs, or added to a bowl of mixed greens. And I would not be offended if you serve with some dollops of sour cream. I’m a huge sour cream fan myself.
Enjoy friends! And Happy Spring!!
- 1 lb baby potatoes (red, yellow, or medley), rinsed
- ¼ cup of shredded Gruyere cheese
- 1 lemon (for zesting)
- 1 tablespoon of fresh chives, chopped
- Olive oil
- Freshly ground salt & pepper
- Preheat the oven to 375 degrees
- Poke each potato with a fork 2-3 times.
- Place the potatoes in a bowl and drizzle with olive oil. Top with freshly ground salt and toss to coat.
- Place the potatoes on a rimmed sheet pan and place in the oven for 45-50 minutes until tender.
- Let cool for a few minutes. Carefully slice each potato down the middle and squeeze the sides together to open up.
- While hot, top with shredded Gruyere cheese, freshly grated lemon zest, and chives. Finish off with freshly ground salt and pepper.
- Serve warm!
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