Crushed Fingerlings

A cozy, slightly indulgent side—creamy, herby, and effortlessly elegant.

Ingredients

• 1¼ lbs small fingerling potatoes

• 4 tablespoons unsalted butter (or less, to taste)

• 2 tablespoons flat-leaf parsley, chopped

• ¼ cup crème fraîche

• 2 tablespoons chives, snipped into ½-inch pieces

• Salt and pepper

Instructions

1. Boil the Potatoes
   Place the potatoes in a large pot and cover with cold, well-salted water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.

2. Smash and Season
   Drain the potatoes, reserving 1 cup of the cooking water. Gently smash the potatoes with the back of a spoon and return them to the pot. Add the butter and ½ teaspoon of salt, stirring until the potatoes are coated.

3. Create the Sauce
   Add a few tablespoons of the reserved cooking water to loosen the potatoes and create a buttery sauce. Stir in the parsley and adjust seasoning to taste.

4. Serve
   Transfer to a serving bowl and top with crème fraîche, chives, and freshly cracked black pepper.