Name: Suzanne Goin's Fingerling potatoes with creme fraiche and chives Recipe
Total time: 25 min
Yield: Serves 4
Ingredients: 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

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By Jenn Garbee

and Suzanne Goin

July 5, 2006

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

1 ¼ pounds small fingerling potatoes

1 tablespoon kosher salt

4 tablespoons butter (½ stick), cut into pieces

¾ teaspoon fleur de sel

1 tablespoon finely chopped parsley

6 tablespoons creme fraiche

½ teaspoon freshly cracked black pepper

2 tablespoons sliced chives, 1-inch long

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.