FINGERLING POTATOES WITH CRÈME FRAÎCHE AND CHIVES

FINGERLING POTATOES WITH CRÈME FRAÎCHE AND CHIVES image

Yield 4 Servings

Number Of Ingredients 8

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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 crème fraîche
1/2 teaspoon freshly cracked black pepper
2 tablespoons sliced chives,1-inch long

Steps:

1. 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. 2. Return the potatoes to the pot over medium heat and smash them slightly with a hand masher. 3. Add the butter and fleur de sel. Stir to coat the potatoes with the butter. 4. Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley. 5. To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of crème fraîche, a pinch of cracked black pepper and chives. Each serving: 308 calories; 4 grams protein; 30 grams carbohydrates; 3 grams fiber; 20 grams fat; 12 grams saturated fat; 61 mg. cholesterol; 238 mg. sodium.