Baby Potatoes with Creamy Goat Cheese and Fine Herbs

Name: Baby Potatoes with Creamy Goat Cheese and Fine Herbs
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Freshly ground black pepper; 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill; 2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish; 2 Tbsps creme fraiche or sour cream; 1 Tbsp minced fresh flat-leaf parsley; 4 sprigs fresh parsley; 2 teaspoons minced fresh tarragon; 3 sprigs fresh tarragon; 85 grams fresh soft goat cheese, at room temperature; 1 Tbsp kosher salt; 1 (1 by 2-inch) piece of lemon zest; 1 teaspoon extra-virgin olive oil; 227 grams small red-skinned potatoes (about; 237 milliliters dry white vermouth; 710 milliliters water

Baby Potatoes with Creamy Goat Cheese and Fine Herbs is a gluten free and vegetarian side dish. This recipe serves 4. One portion of this dish contains approximately 6g of protein, 7g of fat, and a total of 175 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. A mixture of tarragon, vermouth, red-skinned potatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

Preheat the oven to 425 degrees F.

Equipment you will use

Oven

To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Ingredients you will need

Lemon Zest

Potato

Tarragon

Vermouth

Parsley

Water

Salt

Equipment you will use

Sauce Pan

Cut the potatoes in half horizontally. Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard.

Ingredients you will need

Potato

Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes. Set the potatoes aside to cool in the liquid for 5 minutes.

Ingredients you will need

Potato

Equipment you will use

Sauce Pan

Drain the potatoes, reserving 2 teaspoons of the cooking liquid. Discard the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.

Ingredients you will need

Lemon Zest

Potato

Cheese

Herbs

Melon

Equipment you will use

Melon Baller

Bowl

Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet.

Ingredients you will need

Potato

Cooking Oil

Equipment you will use

Baking Sheet

Bowl

Bake until lightly browned, about 15 minutes.

Equipment you will use

Oven

Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid. Fold in the minced parsley, tarragon, chives, and chervil. Season with pepper, to taste.

Ingredients you will need

Creme Fraiche

Tarragon

Chervil

Parsley

Cheese

Chives

Pepper

Cream

Equipment you will use

Bowl

Remove the potatoes from the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato. Set the potatoes on a platter and top off with the chive segments to garnish.

Ingredients you will need

Potato

Cheese

Chives

Equipment you will use

Oven

Serve.