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Sides

Fingerling potatoes with creme fraiche and chives

Fingerling potatoes with creme fraiche and chives
Glenn Koenig / Los Angeles Times

It's hard to imagine French home cooking without a dollop of creme fraiche, that silky, subtly tart cultured cream that has a way of making food taste better. In France, just about every home cook keeps it handy to enrich ... Read more

Total time: 25 minutes | Serves 4
  • 1 1/4 pounds small fingerling potatoes
  • 1 tablespoon kosher salt
  • 4 tablespoons butter (1/2 stick), cut into pieces
  • 3/4 teaspoon fleur de sel
  • 1 tablespoon finely chopped parsley
  • 6 tablespoons creme fraiche
  • 1/2 teaspoon freshly cracked black pepper
  • 2 tablespoons sliced chives, 1-inch long

Step 1Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

Step 2Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

Step 3Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

Step 4Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

Step 5To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of creme fraiche, a pinch of cracked black pepper and chives.

Note: Adapted from chef-owner Suzanne Goin of Lucques restaurant.

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