Baby Potatoes with Creamy Goat Cheese and Fine Herbs
Foodnetwork.com
Foodnetwork.com
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Ingredients

  • 1 cup dry white vermouth
  • 3 cups water
  • 4 sprigs fresh parsley
  • 3 sprigs fresh tarragon
  • 1 (1- by 2-inch) piece of lemon zest
  • 1 tablespoon kosher salt
  • 6 small red-skinned potatoes (about 8 ounces)
  • 1 teaspoon extra-virgin olive oil
  • 3 ounces fresh soft goat cheese, at room temperature
  • 2 tablespoons creme fraiche or sour cream
  • 1 tablespoon minced fresh flat-leaf parsley
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons paper-thin rounds fresh chive, plus 12 1-inch pieces for garnish
  • 2 teaspoons minced fresh chervil or 1 teaspoon minced fresh dill
  • Freshly ground black pepper

Instructions

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