I bought some fingerling potatoes this week and wasn’t really sure what to do with them. Then I remembered Tal Ronnen’s recipe for twice-baked fingerling potatoes with crisped dulse. Because I was so happy with my simplified version of his Cajun-Seared Portobello Fillets with Avocado Lime Mayo, I decided to give his potato recipe a try.
I didn’t have any horseradish or dulse on hand, but I did add a clove of fresh garlic to the mixture, just for that extra kick. The potatoes are rich and creamy – just what you’d expect from “traditional” twice-baked potatoes. Using fingerling potatoes instead of regular potatoes makes these a little bit more difficult to prepare, but it results is a much more impressive side-dish. While I wouldn’t recommend making these for more than a few people (unless you want to spend the whole day scooping and stuffing potatoes), they are a great dish to serve on special occasions.