These six-ingredient potatoes might seem fancy, but they're surprisingly easy to make!
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.
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.
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.
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.
