Steamed Fingerling Potatoes With Creme Fraiche |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Recipe created by Suzanne Goin from the April, 2003 issue of O, The Oprah Magazine. Have not tried this recipe but it looked and sounded so good I thought I would post it and share. Had to guestimate the time it takes to prepare. Ingredients:
2 lbs tiny fingerling potatoes, well scrubbed |
2 tablespoons butter |
2 tablespoons creme fraiche, plus |
additional creme fraiche, for garnish |
1 teaspoon fleur de sel or 1 teaspoon kosher salt |
1/2 teaspoon cracked black pepper |
1 tablespoon basil, coarsely chopped (opal is preferred) |
2 tablespoons minced chives |
chives (to garnish) |
Directions:
1. Place potatoes in a steamer basket over 1 simmering water. Cover and steam until tender, 15-20 minutes.
2. In a saucepan, mash half of the potatoes with a potato masher or ricer.
3. Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
4. Gently stir to combine.
5. Transfer potatoes to a serving bowl.
6. Garnish with creme fraiche, basil and chives.
7. *Fleur de Sel is available online or at specialty food markets. It is sea salt.
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