Fingerling potatoes with creme fraiche and chives

Time 25 minutes
Yields Serves 4
Fingerling potatoes with creme fraiche and chives
(Los Angeles Times)

Place 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.


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


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


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


To 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.

Adapted from chef-owner Suzanne Goin of Lucques restaurant.

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