Boistfort Valley Farm
Community Supported Recipe Box

Fingerling Potatoes with Chives and Tarragon


  • 1 1/2 pound fingerling potatoes
  • 1 1/2 cups water
  • 3 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, finely chopped
  • 3 tablespoons chopped chives
  • 1 teaspoon chopped tarragon


dish: side
season: spring

Peel potatoes and halve lengthwise, or quarter if large.

Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.

Adapted from Gourmet, July 2008, Maggie Ruggiero