Suzanne Goin's Fingerling potatoes with creme fraiche and chives
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At A.O.C. in West Hollywood, chef Suzanne Goin mashes fingerling potatoes with butter and Italian parsley, then stirs in a generous dollop of house-made creme fraiche. Luscious, nutty and a little tangy, it’s delicious with those earthy potatoes. “The potatoes are the perfect foil for the creamy, tart creme fraiche,” says Goin.
From the story: The new house blend? Creme fraiche
Fingerling potatoes with creme fraiche and chives
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.
