Rating: 3.55 stars
42 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 1
  • 42 Ratings

If fingerling potatoes are unavailable, you may substitute other small potatoes such as red bliss.

Martha Stewart Living, September 1999

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Servings:
14
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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Reviews

42 Ratings
  • 5 star values: 11
  • 4 star values: 9
  • 3 star values: 15
  • 2 star values: 6
  • 1 star values: 1