Naomi Pomeroy's Fingerling Potatoes with Tarragon & Chive Butter

    These six-ingredient potatoes might seem fancy, but they're surprisingly easy to make!
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    fingerling potatoes with tarragon and chive butter

    Recipe by Naomi Pomeroy

    Active TimeTotal TimeServings

    15 minutes

    30  minutes

    4

    Ingredients

    • 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

    Preparation

    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.

    braised short ribs and naomi pomeroy

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