Baby Potatoes with Creamy Goat Cheese and Fine Herbs

  • Yield : 4 servings
  • Prep Time : 30m
  • Cook Time : 25m
  • Ready In : 55m
Average Member Rating

forkforkforkforkfork (0 / 5)

0 5 0
Rate this recipe

fork fork fork fork fork

0 People rated this recipe

Related Recipes:
  • Veal, Pork and Porcini Bolognese Sauce

  • Serrano Ham-Wrapped Figs

  • Tortilla with Chorizo

  • San Fran-Caesar with Sour Dough Croutons

  • Sgroppino


  • 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


Step 1

Preheat the oven to 425 degrees F.

Step 2

To make the potatoes: In a medium saucepan combine the vermouth, water, parsley, tarragon, lemon zest, and salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Leave a Reply

Your email address will not be published. Required fields are marked *