There are a few important things to remember when using creme' fraiche'. It easily takes on the flavor of herbs incorporated, smaller amounts are better, it holds up to stronger, heaver flavors better, and it is a great counterpoint to any fish dish. I try to incorporate it in new ways, often when trying to substitute ingredients I use it.
Full time: 30 minutes
You will need:
1 lb baby potatoes, or small fingerling potatoes
1/4 cup creme' fraiche'
1 tbsp lemon juice
1 tbsp olive oil
1/2 tbsp chopped dried parsley
1/2 tbsp chopped dried basil
1 tsp salt
1 tsp ground black pepper
Let us begin:
In a saucepan place potatoes and fill with water just above the top of the potatoes. Bring to a boil and cover, reduce heat and cook 15-20 minutes. You want the potatoes to be cooked enough that you can easily slide a fork in and out of them.
Drain potatoes and return them to the pot.
In a small bowl mix all remaining ingredients except the creme' fraiche'
Now gently whisk in the creme' fraiche'
Pour this mixture over potatoes in pot, turn heat under pot on to a simmer. Gently fold potatoes over heat with mixture for 3-4 minutes
Remove from pot to a bowl and serve along side a nice piece of fish for a perfect pairing.