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.
Sneh | Cook Republic says
Can I eat the photos? 😀 The potatoes look delicious too 😀
Katrina @ In Katrina's Kitchen says
I eat potatoes any way they are served up! Great photos as always. How do you even manage to get a potato to look gorgeous?! LOL
Aldy 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.
Clarkie @ BelovedGreen says
I don't know what is more beautiful, the food or the potatoes. Both look divine!
Delishhh 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!
[email protected] says
I'm in love with your photos... beautiful job!
Barbara @ Modern Comfort Food 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.
Barbara 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.
Pudding Pie Lane 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 🙂
Ellie @ Kitchen Wench says
That's interesting - I had no idea that it's customary for the French to remove the potato skins before eating! It looks delightful, whether you enjoy it with skins on or off 🙂