STEAMED FINGERLING POTATOES WITH CREME FRAICHE

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Steamed Fingerling Potatoes With Creme Fraiche image

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

2 lbs tiny fingerling potatoes, well scrubbed
2 tablespoons butter
2 tablespoons creme fraiche, plus
additional creme fraiche, for garnish
1 teaspoon fleur de sel or 1 teaspoon kosher salt
1/2 teaspoon cracked black pepper
1 tablespoon basil, coarsely chopped (Opal is preferred)
2 tablespoons minced chives
chives (to garnish)

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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