Best Fingerling Potatoes With Tarragon Chive Butter Recipes

Fingerling Potatoes with Chives and Tarragon image

Provided by Maggie Ruggiero

Yield Makes 4 servings

Number Of Ingredients 6

1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

Steps:

Peel potatoes and halve lengthwise.
Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

Buttered Fingerling Potatoes image

Provided by Dave Lieberman

Categories side-dish

Time 20m

Yield 2 servings

Number Of Ingredients 4

1 pound fingerling potatoes
1/2 stick butter
Kosher salt and freshly ground black pepper
Finely chopped fresh parsley leaves, for garnish

Steps:

Place potatoes in a saucepan. Cover with water and bring to a boil. Cook until fork tender. Drain and return potatoes to pot. Stir in butter, season with salt and pepper, and sprinkle with chopped parsley. Serve warm.

Fried Fingerling Potatoes with Tarragon Sauce image

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 11

1 pound small fingerling potatoes
1/4 cup kosher salt
1 large egg yolk, room temperature
1 teaspoon fresh lemon juice
Coarse sea salt
1/2 cup plus 1 1/2 teaspoons extra-virgin olive oil
1 tablespoon finely chopped shallot
1/2 teaspoon finely chopped fresh tarragon
Freshly ground black pepper
1 1/2 tablespoons drained capers, patted dry
Vegetable oil or grapeseed oil (for frying)

Steps:

Bring potatoes, 1/4 cup kosher salt, and 8 cups water to a boil in a large saucepan and cook until potatoes are tender, about 12 minutes. Drain; let cool completely. Halve potatoes lengthwise. DO AHEAD: Can be made 1 day ahead. Cover and chill.
Whisk egg yolk, lemon juice, and a pinch of sea salt in a small bowl. Gradually whisk in 1/2 cup olive oil until mayonnaise forms. Stir in shallot and tarragon. Season to taste with pepper. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
Heat remaining 1 1/2 teaspoons olive oil in a small skillet over medium-high heat. Add capers and fry, stirring often, until crisp and golden, 2-3 minutes. Using a slotted spoon, transfer capers to paper towels to drain. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
Pour vegetable oil into a large pot to a depth of 2". Attach a deep-fry thermometer to side of pot. Heat oil over medium heat until thermometer registers 375°F. Working in batches, fry potatoes until crisp and dark golden brown, 3-4 minutes. Drain on paper towels. Season lightly with sea salt.
Arrange warm potatoes on a platter, cut side up. Spoon some mayonnaise over each; sprinkle with capers.