Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

Warm creamy potatoes are dressed with a smooth rich crème fraîche sauce, fresh chopped herbs and lightly perfumed with a bit of grated lemon zest and a squeeze of lemon juice.

potatoes with creme fraiche sauce 1 of 1 Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

Leemei, of My Cooking Hut has graciously invited me to guest post and share a recipe on her blog.  Leemei is a UK-based food blogger whose blog I so happily discovered when I came across this post about her recent trip to Paris in which she shares her beautiful pictures of the city along with some of her favorite not-to-miss food spots.  Her motto when it comes to food is “fresh, unfussy and healthy” and this resonates loudly with my own beliefs.  For today’s recipe I chose a simple dish of potatoes.

Potatoes aren’t new, they aren’t trendy, and they don’t garner much attention.  The humble little potato (as it’s often referred to) is the soft-spoken cast member of the “vegetable play,” playing the supporting role but never the star.  It’s relegated to side dishes where it’s mashed beyond recognition, stuffed with loads of cheese, butter and vegetables or drowned out by bolder flavors in a myriad of other preparations.

potatoes with creme fraiche 1 of 1 4 Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

One of the most omnipresent and abundant of vegetables, the potato is the essence of simplicity and a joy in itself.  Which leads me to ask – why is something so splendidly simple not enough?  Why drown the beautiful potato in things that will mask its true flavor?

If you have good potatoes, like creamy little new potatoes or fingerling potatoes, sometimes the best way to eat them is to steam or boil them and serve them plain.

Growing up, my family would make a meal of potatoes.  We would boil small new potatoes in their skins and serve them with butter and parsley or crème fraîche and chives, and if we were feeling particularly indulgent, maybe a little grated parmesan.  There’s a great sense of pleasure in the known and anticipated taste of preparing potatoes in this manner that I urge you not to dismiss because of its simplicity.

potatoes with creme fraiche 1 of 1 3 Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

The French call potatoes prepared in this manner “pommes de terre en robe des champs,” which refers to potatoes prepared with their skins on, but literally translates to “potatoes in a dress of the fields.”  It’s also sometimes referred to as “pommes de terre en robe de chambre” which is most likely a perversion of the first saying but one I find quite charming as it translates to “potatoes in their bathrobes” which I think is a lovely way to describe potatoes.

Oddly enough, although they are prepared and served with the skin on, the French don’t eat the skins and will slip them off before consuming the potatoes.

potatoes with creme fraiche 1 of 1 5 Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

I am presenting the recipe for my potatoes with crème fraîche sauce over at My Cooking Hut.  Please join me there and don’t forget to browse through Leemei’s lovely photos and unique dishes.

How do you like to eat potatoes?

pixel Potatoes With Crème Fraîche Sauce | Well Dressed Potatoes

Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *


    − 5 = 1

    You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  1. says

    What a gorgeous shot! You most definitely have me craving potatoes now. I honestly love potatoes in all shapes and forms. You are so right that we over do them most of the time. This simple yet elegant dish really brings out the beauty of potatoes.

  2. says

    Absolutely agree on all points! And as an American with a French husband, we are always in disagreement about whether or not one eats the skin (me! yes!) or not (him, of course!). But one thing we agree on is the goodness of the potato cooked and served simply exactly as you have presented here. In fact, this past weekend we were visiting (French) friends and they were poaching fish. They asked my husband to make his “special” potato dish that he had served them once at our own home: potatoes boiled, peeled then served in butter and parsley!

  3. says

    I was JUST reading about potatoes, and how when they were first imported from the new world (the Americas) to Europe they had a very bad acceptance, but then how they finally took ahold because of how filling and satisfying they were, and easy to grow, especially during times of deep hunger. They are indeed a wonderful and versatile starch. I like the punch that fresh herbs impart, like in your recipe, to contrast their warm, mealy flavor.

  4. says

    Oh Sylvie, I’m always amazed at your artful photography. Lessons please?

    This potatoes are simple and delicious looking. I found it really interesting that the French cook potatoes with the skins on, then take them off before eating.

  5. says

    I would love potatoes, so they never get dismissed. I didn’t grow up on potatoes being Asian they were kind of a once-in-awhile type of food. But today in my house they are a staple and love making meals out of potatoes.

    The pictures are gorgeous as always!

  6. says

    That’s interesting to know that the French don’t eat the skins. Growing up, my mum told us that eating skins would make us brainier!! And so we always did! Great post. You’ve made potatoes look AND sound in vogue!

  7. says

    I love potatoes- plain- with a little bit of salt, butter and chives; simplistic deliciousness. The way food is meant to be!

    Great post:)

  8. says

    Absolutely breathtaking Sylvie! I love the mood that your photos always evoke.

    I love potatoes, thanks to my Irish heritage. I love the skins too. It’s interesting that the French don’t eat the skins. I also agree that it’s lovely to be able to taste the potato instead of having it slathered in whatever it’s being served in. I love their simple flavour.

  9. says

    your post and the simplicity of the dish reminds me of the time when we were little and I would carry a bag of potatoes and my dad and me would go to a brick kiln. there would be one spot there for people to come and roast there potatoes (skin on) in the kiln by the place were the bricks were cooked. Ah! the simple pleasures to eat those tender perfectly roasted potatoes with only coarse salt.. I should do a post on that :-) Sylvie thanks for inspiring those memories.

  10. says

    Ohhh Sylvie…stunning. What a lovely guest post…and gorgeous photos (as always)…I would not turn down potatoes with crème fraîche!

  11. says

    I simply adore the idea of potatoes in their bathrobes! And I completely agree that simple is best, especially when the produce is at their freshest. The photographs are just jaw-dropping – I just love how you can elevate the humble potato with your photography :)

  12. @yumivore says

    Sylvie, your photos alone transform simple potatoes into glamorous pommes de terre en robe de chambre – magnifique!

  13. says

    I’m with you, Sylvie, about the potato skins. =) Sometimes I forget potatoes are a vegetable – I just enjoy ‘em so much =) Also, potatoes are high in potassium! Very beautiful post.

  14. says

    I am with you, sometimes the most simple preparations are the best. I want to be able to taste food with few bells & whistles. I will go check out your guest post for the recipe :)

  15. says

    Sylvie, I swear I would hang your photos in my home…they are absolutely gorgeous.

    I love potatoes. LOVE! I often just roast them with olive oil, salt and pepper, but your creme fraiche sauce is really intriguing. Definitely going to check it out.

  16. says

    As always, beautiful photos. I recently had the pleasure of visiting a potato farm for a day. There really is a difference between just picked potatoes and those that are in the market. They actually can have flavor!

  17. says

    This time,I am in time to comment :).First of all, I looove that blue dish Sylvie.I have so many of them but never knew how to use them in pictures.I agree with what you said about potatoes, its a vegetable which we take for granted more often even though it adds so much depth of flavor and texture to all the recipes it goes into.I dont know if you have ever tried lamb/mutton & potato stew, it would not have been the same with the potatoes.I love the easy and beautiful recipe that you ve shared.I can eat these potatoes for breakfast, lunch and dinner.So So good.
    I hope your allergies are better.Mine are little less now.
    Have a nice week ahead.

  18. says

    Your photos are stunning. I’ve been enjoying potatoes a lot lately since I’m off rice for a while. In fact, I’ve been having them about twice a week. And yes, with the skin on, always. I didn’t know that the French typically peel off the skin before eating it, interesting.

    Hope you’re having a great week, Sylvie!

  19. says

    I like eating potatoes with their skins on too! (It’s more nutritious too :) I like the analogy of the ‘vegetable play’, I think the potato is one of those that is always there in the chorus but it wouldn’t really sound the same without it :)

  20. says

    Nice guest post. I wouldn’t dream of taking the skins off! Better for you, too.
    Love the simplicity of this and your photos are spectacular.

  21. says

    A lovely, simple, and perfect way to cook potatoes. They don’t grow well where I live — sweet potatoes are the stars here — but I do love them anyway. Steamed, lightly browned with their skins on, and served with a sprinkle of salt and herbs from the garden is my idea of potato heaven.

  22. says

    I am a huge potato fan. Being a Swede we basically grew up eating potatoes every day. And this is potatoes at its best. Just gorgeous and YUM!

  23. says

    Oooh, What a gorgeous potatoes recipe! I love potatoes and potato skins, too. You made this recipe simply wonderful– I want to eat these potatoes right now :)

    Amazing shots!

    Have a beautiful day,

    Aldy.

  24. says

    Delicious! I just tried Carola-c potatoes today – very very creamy. Prepared them simply as you said – boiled, topped with sea salt, pepper, and fresh toasted bread crumbs.
    And I agree with you – potatoes with chives and creme fraiche is heavenly! I love the way you photographed this simple, indulgent dish – beautiful…and revealing the beauty in a dish that I always thought looked rather humble.

  25. says

    Beautiful photos. Just gorgeous. I love the simplicity of the potato recipe. The creme fraiche, sea salt, and chives seem like fabulous combination ingredients. It’s true about the French not eating the skin…my French in-laws made me feel kind of bad about it at first- because I always eat skin on – but I got over it that pretty quickly :-) Thanks for sharing.

  26. says

    Gosh what a lovely guest post — the way those potatoes were swimming in the sauce it makes the entire recipe seem heavenly. You are so inspiring in so many ways. I love simple food that isn’t fussy and this is the perfect example. Thank you for sharing Sylvie, you are simply beautiful!!!

  27. says

    I left my heart in Paris. :)

    So thank you, because via your post, I’m about to get lost in Leemei’s blog.

    I should have been born Irish, because potatoes are in my Top 3 all-time favorite foods. And creme fraiche is a lovely way to dress them up.

    Tres bien!

    [K]

  28. says

    The photos are beautiful as usual. The recipe sounds great too. I love the idea of creme fraiche with boiled or steamed potatoes. It is a delicious combination.
    A long time ago I had made Ina Garten’s recipe of bangers and mash in which she puts creme fraiche in mashed potatoes. Simple Divine!

Trackbacks