Food & Cooking Recipes Appetizers Fingerling Potatoes and Goat Cheese Fondue 3.5 (42) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 14 If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss. Ingredients 2 pounds fingerling potatoes (30 to 40) 1 teaspoon salt 8 ounces soft goat cheese, room temperature 1 cup nonfat buttermilk ½ teaspoon coarsely ground black pepper 1 bunch 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 Directions 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. Rate it Print