Naomi Pomeroy's Fingerling Potatoes with Tarragon & Chive Butter

These six-ingredient potatoes might seem fancy, but they're surprisingly easy to make!
By Rachael Ray Every Day ,

Photography by Nicole Franzen

Recipe by Naomi Pomeroy

Active Time

15 minutes

Total Time

30  minutes




  • 1 1/2 lb. fingerling potatoes

  • 1 stick (8 tbsp.) butter

  • 1 large clove garlic, thinly sliced

  • 3 tbsp. crème fraîche

  • 3 tbsp. chopped fresh chives

  • 2 tsp. chopped fresh tarragon


1. Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add the potatoes. Cover and bring to a boil. Steam until tender, 15 to 20 minutes. 

2. Meanwhile, in a small skillet, melt 2 tbsp. butter over medium-low heat. Add the garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Let cool. 

3. In a mini food processor, pulse the garlic butter, the remaining 6 tbsp. butter, the crème fraîche, chives, and tarragon until smooth; season the herb butter with salt and pepper. 

4. Transfer the potatoes to a bowl. Using the back of a large spoon, gently break the potatoes open (do not mash). (This helps the potatoes absorb the herb butter.) Mix in half of the herb butter or more to taste; season.

Want to make it a meal? Serve these potatoes with Naomi's Braised Short Ribs with Red Wine & Dates.

Get the recipe for Braised Short Ribs with Red Wine & Dates

Photography: Getty Images (Naomi Pomeroy); Nicole Franzen (dish)

Nutrition Information

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