Recipe by Naomi Pomeroy
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.