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Roasted Fingerlings and Tomato Salad with Sweet Berbere Glaze

Yield: 6 servings

Ingredients:
2 pounds fingerling potatoes, cut lengthwise
⅓ cup fresh lemon juice
2 teaspoons Kosher salt
6 tablespoons of unsalted butter, divided
Flaky sea salt
1 1/2 lbs of heirloom tomatoes
3/4 cups honey
2 tablespoons of berbere
1 bunch of shallots, minced
1 bunch chives, chopped

Directions:
In a small pot over medium low heat, warm the honey until it's loose and less viscous. Wisk in berbere and shallots and continue to cook for an additional 2 minutes.

Slice tomatoes in quarters and salt. Place over paper towels.

In a large straight-sided skillet or a Dutch oven, combine potatoes, lemon juice, kosher salt and 3 tablespoons of butter.

Add cold water just to cover, then bring to a boil over medium-high heat and cook until potatoes are tender, 20 to 25 minutes. Increase heat and boil rapidly until the pan is almost dry, 15 to 20 minutes more.

Using a slotted spoon, transfer about half of the potatoes to a plate and arrange potatoes remaining in a skillet cut-side down in a single layer (you may need to work in a few batches).

Reduce heat to medium and cook potatoes undisturbed until water is evaporated and cut sides of potatoes are deeply browned, 5 to 10 minutes.

Scrape the skillet using a thin metal spatula, to cleanly release potatoes and transfer to a large bowl. Return skillet to medium heat, add 1 tablespoon of butter, and repeat the browning process with reserved potatoes.

After scraping the skillet to release potatoes, return the first batch, along with the remaining 2 tablespoons of butter to skillet and toss until potatoes are well coated.

Drizzle tablespoons of the berbere honey until well coated.

Add salted tomatoes, garnish with chives and sprinkle with sea salt.

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