Roasted Fingerling Potato Crisps with Shallots and Rosemary

Roasted Fingerling Potato Crisps with Shallots and Rosemary

Ingredients for the potatoes:

  • 1lb fingerling potatoes, thinly sliced lengthwise (about 1/2 inch thick)
  • 3 tbs olive oil
  • 2 large shallots, sliced 1/4 inch thick and broken into individual rings
  • 2 tsp chopped fresh rosemary
  • Kosher salt and freshly ground black pepper

Ingredients for the green olive spread:

  • 2/3 cup whole milk; more if needed
  • 12 large oil packed anchovy fillets
  • 1 small clove garlic, smashed
  • 16 fresh cilantro sprigs, coarsely chopped
  • 1 tbs. fresh lemon juice
  • 1 1/2 cups vegetable oil
  • pinch of pepper
  • 1 1/3 cups pitted brined green olives, rinsed if particularly salty, coarsely chopped

Ingredients for the Creamy Pine Nut and Tahini Sauce

  • 1 cup pine nuts
  • 2 small cloves garlic, minced
  • 6 tbs. tahini, well stirred
  • 1/4 cup fresh lemon juice, more to taste
  • 1 tbs. olive oil, more to taste
  • Kosher salt and freshly ground black pepper
  • Cayenne (optional)
  • Chopped fresh flat-leaf parsley or cilantro for garnish

Ingredients for the Roasted Red Pepper and White Bean Dip 

  • 2 tbs. extra-virgin olive oil
  • 1 clove garlic, thinly sliced
  • 6 small sage leaves
  • 3/4 cup chopped roasted red pepper
  • Kosher salt
  • 1 15.5 oz. can cannelloni beans, drained and rinsed
  • 2 tsp. fresh lemon juice
  • Pinch of cayenne, more to taste
  • Freshly ground black pepper
  • 1/4 tsp. smoked paprika

Directions for the potatoes:

  1. Position a rack in the center of the oven and heat the oven to 425 degrees.
  2. Line a large rimmed baking sheet with parchment or aluminum foil.
  3. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1 1/4 tsp. salt and 1/2 tsp. pepper and then spread the slices flat on the baking sheet.
  4. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned.
  5. Serve immediately.

Directions for the green olive spread:

  1. In a blender, puree the milk, anchovies, garlic, cilantro, lemon juice, and a pinch of pepper.
  2. With the motor running, slowly pour the oil through the feed hole in the blender cap.
  3. Scoop the spread into a serving bowl, cover with plastic and refrigerate until ready to serve, up to 3 days.
  4. Just before serving, stir in the olives. The spread will thicken a bit more when the olives are added. If it thickens too much, thin it with a bit of milk.

Directions for the Creamy Pine Nut and Tahini Sauce:

  1. Puree the pine nuts and garlic in a food processor until they form a paste. Add the tahini and lemon juice and puree again.
  2. With the machine running, mix in cold water 1 tbs. at a time until the sauce is thinned to the consistency of sour cream (in all, you'll need 1/3 to 1/2 cup water).
  3. Add 1 tbs. olive oil (or more) for a slightly more spreadable consistency. Season with salt and pepper and another 1 to 2 tbs. lemon juice if you like.
  4. If you'd like some heat, add cayenne to taste. This sauce thickens as it sits; add cold water as needed to thin it.
  5. Garnish with parsley and cilantro and serve at room temperature.

Directions for the Roasted Red Pepper and White Bean Dip:

  1. In a 10-inch skillet over medium heat, cook the oil and garlic until the garlic is slightly golden brown, 1 to 2 minutes.
  2. Add the sage leaves and cook until fragrant, about 30 seconds. Add the roasted red peppers and 1/4 tsp. salt and cook, stirring often, about 2 minutes. Remove from the heat and let cool slightly.
  3. In a food processor, combine the red pepper mixture, the beans, lemon juice and cayenne, and pulse until smooth.
  4. Season to taste with salt, pepper, and more cayenne, if you like, transfer to a bowl and refrigerate until chilled, at least 1 hour and up to 24 hours.

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