Fingerling Potatoes and Goat Cheese Fondue
If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss.
Martha Stewart Living, September 1999
- 2 pounds fingerling potatoes (30 to 40)
- 1 teaspoon salt
- 8 ounces soft goat cheese, room temperature
- 1 cup nonfat buttermilk
- 1/2 teaspoon coarsely ground black pepper
- 1 bunch of chives, finely chopped
- 3 tablespoons finely chopped fresh thyme leaves
- 3 tablespoons finely chopped fresh tarragon leaves
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Chervil, for garnish
- Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a platter; set aside.
- Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil.
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