Fingerlings are breaded in a smoky, savory coating and roasted to crispy perfection before being finished by a feta cheese topping. A gorgeous appetizer surely to please a crowd.

The potatoes can be prepared a day ahead and “re-crisped” in the oven at 350 °F (176 °C) for about five to seven minutes.

10 mins
35 mins


  • Baking sheet
  • Medium bowl
  • Hand mixer


  • 12 to 15 Little Fingerlings™, halved lengthwise
  • 1/2 cup bread crumbs
  • 1/2 tsp smoked paprika
  • 1/2 tsp oregano
  • 1/2 tsp anise
  • (To taste) salt and pepper
  • 1 large egg
  • 1 Tbsp whole cream (35%)
  • 1/3 cup cream cheese
  • 1 oz feta cheese
  • 2 Tbsp (or 2 pieces) oil-packed sun-dried tomatoes, diced finely
  • 1 green onion (the whites chopped finely for the topping; the greens slivered for decoration)


  • Step 1

    Preheat oven to 350 °F (176 °C) and grease a cookie sheet or lay a silicon mat. Set aside. In a medium size bowl, stir together the bread crumbs, paprika, oregano, anise, salt and pepper. In a separate bowl, whisk together the egg and cream.

  • Step 2

    Dip each potato half into the egg mixture first and then the spice mixture. Place it on the prepared cookie sheet, cut-side up. Continue with each piece. Bake for 25 to 30 minutes or until the potatoes are golden and crispy and can easily be pierced with a fork. Allow to cool.

  • Step 3

    Meanwhile, using a hand mixer, mix the feta and cream cheese together until light and fluffy. Fold in the green onion whites and chopped sun-dried tomatoes. Season with black pepper. Top each potato with one teaspoon of the cheese mixture, using a piping bag if desired, otherwise a small spoon should work just fine. Garnish each with a sliver of green onion. Serve immediately.