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Put 12 halved baby red potatoes in a saucepan and cover with salted water. Bring to a simmer over medium-high heat and cook until fork-tender, 10 to 15 minutes. Drain, then rinse under cold water. Trim the bottoms of the potatoes and stand cut-side up on a platter; season with sea salt. Top with creme fraeche and chopped chives, dill and/or parsley.
Photograph by Anna Williams
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By jjamieson676
closter, NJ
on January 07, 2012
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bland and unremarkable
By virginiatyson
on January 02, 2012
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Very easy to make, you can change the toppings up depending on what everyone would like. It hard to mess this side up.
By tdsess_12078616
Cumming, GA
on January 01, 2012
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Easy, good and versatile. I added crumbled bacon to the top of the creme fraeche.
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