Crushed fingerlings with crème fraîche and chives from The A.O.C. Cookbook (page 231) by Suzanne Goin

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hlange on April 21, 2025

    Pretty good and easy.

  • clcorbi on May 03, 2017

    OKAY. Okay. Don't let the simplicity of this recipe fool you; it is so unbelievably good that I could have eaten the entire thing by myself. Luckily, with the amount of butter and creme fraiche that's added, I was able to restrain myself, but it wasn't easy. You essentially boil some fingerlings (we used new potatoes) until tender, mash them slightly, then stir in a ton of butter, parsley, chives (we used spring onions), and dollop with creme fraiche to serve. Rather than dolloping it on top, I mixed in the creme fraiche along with the other ingredients. What you're basically doing is making the easiest, most luscious potato salad in the entire world. The slightly smashed new potatoes got a bit more mashed up as I stirred the rest of the ingredients in, but that only contributed to the silky sauce. Yum. We ate this while it was still slightly warmed, but I'm sure it would be great cooled down too. I can't recommend this enough.

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