‘Confit’ Fingerling Potatoes
Lush Fish Restaurant, Atlanta, GA
6 pounds Idaho
2 bay leaves
2 sprigs thyme leaves
1 pint crème fraiche
2 tablespoons minced green onion
1 tablespoon minced chives
1 tablespoon chopped tarragon
1 clove garlic, minced
¾ teaspoon salt, or to taste
Cook potatoes in boiling salted water with bay leaves and thyme until tender, about 6 minutes depending on size of potatoes. Drain and cool completely.
Flash-fry potatoes in 425°F oil until golden brown and crisp. Drain.
To prepare Potato Cream: Stir together crème fraiche and remaining ingredients. Keep chilled.
Place a portion of Fingerling potatoes on serving plate or individual skillet.
Reheat briefly. Dollop potatoes with about 2-3 tablespoons Potato Cream. Garnish with additional herbs.