Baby Potatoes With Creamy Goat Cheese And Fine Herbs

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• 1 cup dry vermouth
• 3 cups water
• 4 sprigs fresh parsley
• 3 sprigs fresh tarragon
• 2 inches piece lemon zest
• 1 tablespoon salt
• 6 small red potatoes
• 1 teaspoon extra virgin olive oil
• 3 ounces fresh soft fresh goat cheese, at room temperature
• 2 tablespoons creme fraiche or 2 tablespoons sour cream
• 1 teaspoon minced fresh parsley
• 2 teaspoons minced fresh tarragon
• 2 teaspoons minced fresh chives, plus 12 1-inch pieces (to garnish)
• 2 teaspoons minced fresh chervil or 2 teaspoons dill

Recipe

• 1 preheat oven to 425.
• 2 in a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. set aside.
• 3 cut potatoes in half horizontally. slice a small portion of the rounds off, so potatoes stand alone. add the halved potatoes to the saucepan. bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute set aside to cool in the liquid for 5 minute.
• 4 drain potatoes, reserving 2 tsp of the cooking liquid. discared the herbs and lemon zest. with a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
• 5 toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. bake until lightly browned, about 15 minutes.
• 6 meanwhile, make the filling: in a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. fold in the minced herbs, season with pepper to taste.
• 7 remove the potatoes form the oven and let cool slightly. while the potatoes are still warm, spoon a dollop of the cheese mix into each potato. set the potatoes on a platter an top with the chive segments to garnish.