- 1 1/2 pounds fingerling potatoes
- 8 tablespoons butter
- 1 large clove garlic, thinly sliced
- 3 tablespoons creme fraiche
- 3 tablespoons chopped fresh chives
- 2 teaspoons chopped fresh tarragon
- salt and ground black pepper to taste
- Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.
- Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
- Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.
- Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.
10/03/2019
recipepes.com
fingerling potatoes with tarragon chive butter, recipe
PT15M
PT1H
5
455 calories
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