ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR
Provided by Tyler Florence
Categories appetizer
Time 1h10m
Yield 12 appetizer servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F.
- In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
- Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.
POTATOES WITH CRèME FRAîCHE SAUCE
Potatoes are dressed with a smooth rich crème fraîche sauce with fresh chopped herbs and a bit of grated lemon zest.
Provided by Sylvie Shirazi
Categories Side
Time 25m
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).
- When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.
- Whisk together the crème fraîche, lemon juice, lemon zest, olive oil, parsley and chives in a small bowl until combined. Add salt and pepper to taste.
- Toss potatoes with the crème fraiche mixture and serve warm.
Nutrition Facts : Calories 93 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 6 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 18 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MASHED POTATOES WITH CREME FRAICHE AND CHIVES
These mashed potatoes are creamy, fluffy and slightly tangy thanks to the creme fraiche. A ricer is used on the potatoes to make them really smooth, but you could always mash by hand. Simple goodness! From Food & Wine. *Note: the mashed potatoes can be made ahead of time and kept at room temperature for up to 3 hours. Reheat before serving. (You may need to add a bit more milk.)*
Provided by LifeIsGood
Categories Potato
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
- Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
- Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
- Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
- Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
- Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
- Season with salt and pepper and serve!
ROASTED BABY POTATOES WITH CREME FRAICHE, BACON, AND CHIVES
Make and share this Roasted Baby Potatoes With Creme Fraiche, Bacon, and Chives recipe from Food.com.
Provided by Queen Dana
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F Toss potatoes, olive oil, and rosemary in large bowl to coat. Sprinkle with salt and pepper; toss again.
- Coat large rimmed baking sheet with nonstick spray. Transfer potatoes, cut side down, to prepared sheet. Roast until brown on bottom, about 15 minutes. Using metal spatula, turn potatoes over and roast until tender, 5 to 10 minutes longer. DO AHEAD Can be made 4 hours ahead. Let stand on sheet at room temperature. Rewarm in 400°F oven 5 minutes before continuing.
- Cook bacon in medium skillet over medium heat until crisp. Using slotted spoon, transfer to paper towels to drain.
- Place potatoes, cut side up, on platter (slice off rounded end to make flat, if necessary). Top each with dollop of crème fraîche, then bacon and chopped chives. Serve warm or at room temperature.
STEAMED FINGERLING POTATOES WITH CREME FRAICHE
Recipe created by Suzanne Goin from the April, 2003 issue of O, The Oprah Magazine. Have not tried this recipe but it looked and sounded so good I thought I would post it and share. Had to guestimate the time it takes to prepare.
Provided by Manami
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a steamer basket over 1" simmering water. Cover and steam until tender, 15-20 minutes.
- In a saucepan, mash half of the potatoes with a potato masher or ricer.
- Add remaining potatoes, butter, creme fraiche, fleur de sel (or kosher salt) and pepper.
- Gently stir to combine.
- Transfer potatoes to a serving bowl.
- Garnish with creme fraiche, basil and chives.
- *Fleur de Sel is available online at chefsshop.com or at specialty food markets. It is sea salt.
Nutrition Facts : Calories 158, Fat 5.9, SaturatedFat 3.6, Cholesterol 17, Sodium 425.5, Carbohydrate 24.1, Fiber 3.7, Sugar 1.8, Protein 2.8
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