Rating: 4 stars
15 Ratings
  • 1 star values: 1
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 9

Crème fraîche is a thickened cream product with a mildly tangy, nutty flavor; you'll often find it in tubs near the gourmet cheeses. If you can't find it, you can substitute full-fat sour cream. Be careful to cook the potatoes only until just tender and no more; that way, they'll hold their shape.

Ann Taylor Pittman
Recipe by Cooking Light July 2011

Gallery

Credit: Quentin Bacon; Styling: Anghard Bailey

Recipe Summary

hands-on:
12 mins
total:
57 mins
Yield:
8 servings (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place potatoes in a Dutch oven, and cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until just tender; drain. Cool for 30 minutes.

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  • Combine crème fraîche and remaining ingredients in a large bowl; stir with a whisk. Add warm potatoes; toss gently to coat. Serve at room temperature or chilled.

Nutrition Facts

176 calories; fat 5.5g; saturated fat 3.3g; mono fat 1.5g; poly fat 0.3g; protein 4.1g; carbohydrates 28g; fiber 3g; cholesterol 14.1mg; iron 1.4mg; sodium 326mg; calcium 34mg.
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