Yield: 6 to 8 servings

 

3 pounds assorted fingerling potatoes

3 tablespoons extra-virgin olive oil

2 teaspoons salt, divided

teaspoons ground black pepper

6 ounces triple-cream or brie cheese, softened

4 tablespoons unsalted butter, softened

2 tablespoons finely chopped fresh chives

2 tablespoons finely chopped fresh parsley

2 tablespoons finely chopped fresh basil

½ teaspoon red pepper flakes

Garnish: parsley and red pepper flakes


1. Preheat oven to 400°. Line a baking sheet with parchment paper.

 

2. Place potatoes on prepared baking sheet. Add olive oil, 1½ teaspoons salt, and pepper, tossing to coat evenly.

 

3. Bake until potatoes are fork tender, 30 to 40 minutes.

 

4. In the work bowl of a food processor, combine cheese, butter, chives, parsley, basil, red pepper flakes, and remaining ½ teaspoon salt. Pulse until mixture is well combined.

 

5. Transfer potatoes to a serving dish, and top with cheese mixture. Garnish with parsley and red pepper flakes, if desired.