Potatoes are dressed with a smooth rich crème fraîche sauce with fresh chopped herbs and a bit of grated lemon zest.
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.
One of the most omnipresent and abundant of vegetables, the potato is the essence of simplicity. Which leads me to ask - why is something so splendidly simple not enough? Why drown the 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 simply.
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 it because of its simplicity.
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. I offer this recipe in the spirit of elevating the overlooked to a more prominent role. Warm creamy potatoes are dressed with smooth rich crème fraîche, fresh chopped herbs and lightly perfumed with a bit of grated lemon zest and a squeeze of lemon juice.
Potatoes With Crème Fraîche Sauce
Potatoes are dressed with a smooth rich crème fraîche sauce with fresh chopped herbs and a bit of grated lemon zest.
Ingredients
- 2 pounds/1kg small new potatoes or small fingerling potatoes, washed and well scrubbed
- ¼ cup/56g crème fraîche
- 1 TB/15ml fresh lemon juice
- ¼ tsp finely grated lemon zest
- 1 TB/15ml olive oil
- 1 TB minced chives
- 1 TB finely chopped parsley leaves
- Fleur de sel, to taste
- Freshly ground black pepper, to taste
Instructions
- Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).
- When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.
- Whisk together the crème fraîche, lemon juice, lemon zest, olive oil, parsley and chives in a small bowl until combined. Add salt and pepper to taste.
- Toss potatoes with the crème fraiche mixture and serve warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 93Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 12mgSodium: 18mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 1g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
Jean 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!
Brian @ A Thought For Food says
I have such a difficult time getting rid of all the potatoes in our apartment. But now I have this recipe to add to my list! Heading over right now to check it out!
Shaina says
These potatoes look so perfectly simple. Love the colors in the first photo.
Simona says
Lovely post Sylvie! I love the dark background against the bright yellow.
Lisa @ Tarte du Jour says
Lovely photos as always. I love how the French make poetry out of a potato dish. Magnifique!
Maria says
Potatoes always make a great side dish. Love your photos!
Tanvi@SinfullySpicy 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.
Winnie says
Lovely! Simple dishes are my very favorite 😉
Lael Hazan @educatedpalate 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!
Fresh and Foodie 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.