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Categories:
water parsley tarragon lemon zest kosher salt potatoes extra-virgin olive oil fresh soft goat cheese Creme Fraiche parsley tarragon paper fresh chervil freshly ground black pepper
Viewed: 72 - Published at: 6 years agoIngredients
- 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
Method
- Preheat the oven to 425 degrees F.
- To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt.
- Set aside.
- Cut the potatoes in half horizontally.
- Slice a small portion off of the rounded ends-- so the potatoes stand up without rolling around -- and discard.
- Add the halved potatoes to the saucepan.
- Bring to a boil over medium heat; adjust the heat to maintain a gentle simmer and cook until just fork tender, about 8 minutes.
- Set the potatoes aside to cool in the liquid for 5 minutes.
- Drain the potatoes, reserving 2 teaspoons of the cooking liquid.
- Discard the herbs and lemon zest.
- With a small spoon or melon baller, scoop out a little of each potato, to make a little "bowl" for the cheese.
- Toss the potatoes with the oil in a small bowl, and stand them up on a baking sheet.
- Bake until lightly browned, about 15 minutes.
- Meanwhile, make the filling: In a medium bowl, cream the cheese with the creme fraiche and the 2 teaspoons of reserved cooking liquid.
- Fold in the minced parsley, tarragon, chives, and chervil.
- Season with pepper, to taste.
- Remove the potatoes from the oven and let cool slightly.
- While the potatoes are still warm, spoon a dollop of the cheese mixture into each potato.
- Set the potatoes on a platter and top off with the chive segments to garnish.
- Serve.
