Steamed Fingerling Potatoes With Creme Fraiche Recipes

STEAMED FINGERLING POTATOES WITH CREME FRAICHE

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.

MASHED POTATOES WITH CREME FRAICHE AND CHIVES

Steps:

• In a large pot, cover the potatoes with cold water and bring to a boil over high heat.
• Cover and cook over med-high heat until the potatoes are tender to a fork, about 20 minutes; Drain.
• Press the potatoes through a ricer (for very smooth mashed potatoes) into a large saucepan over low heat.
• Meanwhile, in a small saucepan, combine the milk with 10 tablespoons of the butter and 1 tablespoon of salt and cook over medium heat until the butter is melted, about 3 minutes.
• Pour the hot milk over the riced potatoes and cook over medium heat, stirring occasionally, until blended - about 2 minutes.
• Stir in the creme fraiche, the remaining 2 tablespoons of butter and the chives and cook until the potatoes are heated through, about 5 minutes.
• Season with salt and pepper and serve!

CRUSHED NEW POTATOES WITH CREME FRAICHE AND CRACKED CORIANDER

Steps:

• Scatter the coriander seeds over the bottom of a small skillet. Toast over moderately low heat, shaking the pan frequently, for 3-4 minutes or until you get just a whiff of thir fragrance. Place a sheet of paper towel on you work surface an pour the seeds onto it. Use of the side of a chef's knife or the flat bottom of a heavy glass to crush the seeds. Careully tilt the seeds in to a small bowl; set aside.
• Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Add kosher salt to taste (about 1 tsp per quart). Bring to a boil. Reduce heat to moderate, and cook until the potates are tender whn pierced with the tip of a knife, 25-30 minutes.
• Drain the potaotes and keep warm. Just before serving, transfer them to a shallow casserole. Using a parin knife, peel the potatoes, if desired. With a fork of poato masher, crush the potaotes gently to just split them open. Sprinkle lightly with sea salt. Stir the creme fraiche until smooth and spoon it over the potatoes. Cut the butter into small pieces and sprinkle it over the potatoes. Scatter the coriander over the top and sprinkle with more sea salt and freshly ground chives, if desired.

STEAMED FINGERLING POTATOES IN WHITE WINE

Steps:

• Peel potatoes, putting them in a bowl of cold water as peeled to prevent discoloration. Drain potatoes, then steam in a steamer set over boiling water, covered, until tender, 18 to 20 minutes.
• Toss hot potatoes with wine in a large bowl, then add oil, 1 teaspoon salt, and 1/2 teaspoon pepper and toss again. Cool to room temperature.

PERFECT FINGERLING POTATOES

Steps:

• In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, approximately 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. Serve as is or with butter, pepper, or chives.

ROASTED FINGERLING POTATOES WITH CREME FRAICHE AND CAVIAR

Steps:

• Preheat the oven to 375 degrees F.
• In a large mixing bowl, toss the potatoes with 1/2 cup of olive oil, rosemary, and a generous seasoning of salt and pepper. Coat a small roasting pan with the remaining olive oil and put the potatoes in the pan, cut-side down. Bake for 50 to 60 minutes, until the potatoes are tender on the inside and golden on the outside.
• Let the potatoes cool slightly and then arrange on a serving platter. Serve the potatoes with the creme fraiche, caviar, and chives for self-service hors d'oeurves. This goes great with champagne. If you wish, spread each potato with a 1/4 teaspoon of creme fraiche and 1/2 teaspoon caviar instead of dipping.