Fingerling Potatoes with Tarragon Chive Butter recipe
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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
Nutrition Info
- 375.9 caloriescarbohydrate: 30.8 gcholesterol: 76.3 mgfat: 27.4 gfiber: 3.8 gprotein: 4.2 gsaturatedFat: 17.3 gservingSize: -sodium: 216.7 mgsugar: 0.5 gtransFat: : -unsaturatedFat: : -
Directions Fingerling Potatoes with Tarragon Chive Butter
Directions
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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.