New Potatoes with Crème Fraîche
Crème fraîche adds a pleasing tang to this easy potato dish, which pairs well with roasted fish, chicken, beef or lamb.
- 1 lb. new potatoes
- 1 tsp. sea salt, plus more, to taste
- 1/4 cup crème fraîche
- 2 tsp. snipped fresh chives
- Freshly ground pepper, to taste
In a large pot over high heat, combine the potatoes, the 1 tsp. salt and water to cover by 2 inches and bring to a boil. Cover, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes.
Drain the potatoes thoroughly and return them to the empty pot to steam until dry, then transfer to a plate or platter. Using a fork, gently crush each potato to flatten and open the top. Top each potato with a bit of the crème fraîche, sprinkle with the chives, and season with salt and pepper. Transfer to a platter and serve immediately. Serves 4.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).