Steamed Fingerling Potatoes with Crème Fraîche
Recipe created by Suzanne Goin
Satisfy your inner potato lover with potatoes decadently drenched in Crème Fraîche.
Servings: Serves 6
  • 2 pounds tiny fingerling potatoes , well scrubbed
  • 2 tablespoons butter
  • 2 tablespoons creme fraiche , plus additional for garnish
  • 1 teaspoon fleur de sel or kosher salt
  • 1/2 teaspoon cracked black pepper
  • 1 tablespoon basil , preferably opal, coarsely chopped
  • 1 tablespoon minced chives plus several whole, for garnish
  • Directions
    Place potatoes in a steamer basket over 1 inch simmering water. Cover and steam until tender, 15 to 20 minutes.

    In a saucepan, mash half of the potatoes with a potato masher. Add remaining potatoes, butter, crème fraîche, fleur de sel (or kosher salt) and pepper. Gently stir to combine.

    Transfer potatoes to a serving bowl. Garnish with crème fraîche, basil, and chives.

    Recommended ingredient: Fleur de sel is available online at or at specialty food markets.


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