FINGERLING POTATOES WITH TARRAGON CHIVE BUTTER

Fingerling Potatoes with Tarragon Chive Butter image

New spin on fingerling potatoes.

Provided by Peggy Oliver

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 ½ pounds fingerling potatoes
8 tablespoons butter
1 large clove garlic, thinly sliced
3 tablespoons creme fraiche
3 tablespoons chopped fresh chives
2 teaspoons chopped fresh tarragon
salt and ground black pepper to taste

Steps:

Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.
Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.
Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.

Nutrition Facts : Calories 375.9 calories, Carbohydrate 30.8 g, Cholesterol 76.3 mg, Fat 27.4 g, Fiber 3.8 g, Protein 4.2 g, SaturatedFat 17.3 g, Sodium 216.7 mg, Sugar 0.5 g