Recipe
Guest Post: Potatoes with Crème Fraîche Sauce
Prep Time:
Cook Time:
Yield:
4-6 persons

Blogging world is always full of surprises! One day, I landed on a beautiful food blog called Gourmand in The Kitchen. The name of the blog, as the author, Sylvie says, describes a person who has great interest in food, which I think it reflects really well. Page upon page as I browse, I can tell Sylvie’s passion in food and photography. Each dish that I have seen so far is very delicious looking and often very beautifully captured. I am happy that internet has got me connected with like-minded people, and of course, today I am very happy to have Sylvie with us. Please welcome her!
Thank you Leemei for inviting me to guest post on your blog. It’s a pleasure to be here.
Potatoes aren’t new, they aren’t trendy, and they don’t garner much attention. The humble little potato (as it’s often referred to) is the soft-spoken cast member of the “vegetable play,” playing the supporting role but never the star. It’s relegated to side dishes where it’s mashed beyond recognition, stuffed with loads of cheese, butter and vegetables or drowned out by bolder flavors in a myriad of other preparations.
One of the most omnipresent and abundant of vegetables, the potato is the essence of simplicity and a joy in itself. Which leads me to ask – why is something so splendidly simple not enough? Why drown the beautiful potato in things that will mask its true flavor?

If you have good potatoes, like creamy little new potatoes or fingerling potatoes, sometimes the best way to eat them is to steam or boil them and serve them plain.
Growing up, my family would make a meal of potatoes. We would boil small new potatoes in their skins and serve them with butter and parsley or crème fraîche and chives, and if we were feeling particularly indulgent, maybe a little grated parmesan. There’s a great sense of pleasure in the known and anticipated taste of preparing potatoes in this manner that I urge you not to dismiss because of its simplicity.

The French call potatoes prepared in this manner “pommes de terre en robe des champs,” which refers to potatoes prepared with their skins on, but literally translates to “potatoes in a dress of the fields.” It’s also sometimes referred to as “pommes de terre en robe de chambre” which is most likely a perversion of the first saying but one I find quite charming as it translates to “potatoes in their bathrobes” which I think is a lovely way to describe potatoes.
Oddly enough, although they are prepared and served with the skin on, the French don’t eat the skins and will slip them off before consuming the potatoes. I have yet to adopt this strict potato peeling protocol and will gladly enjoy mine with the skins on.
I offer this recipe in the spirit of elevating the overlooked potato to a more prominent role. Warm creamy potatoes are dressed with smooth rich crème fraîche, fresh chopped herbs and lightly perfumed with a bit of grated lemon zest and a squeeze of lemon juice.

Guest Post: Potatoes with Crème Fraîche Sauce
Prep Time:
Cook Time:
Yield:
4-6 persons
Ingredients:
For the Guest Post: Potatoes with Crème Fraîche Sauce:
2 pounds/1kg small new potatoes or small fingerling potatoes, washed and well scrubbed
¼ cup/56g crème fraîche
1 tbsp/15mlfresh lemon juice
¼ tsp finely grated lemon zest
1 tbsp/15ml olive oil
1 tbsp minced chives
1 tbsp finely chopped parsley
Fleur de sel, to taste
Freshly ground black pepper, to taste
Method:
1. Put the potatoes in a large saucepan, add cold water to cover by about an inch. Bring to a boil, lower the heat, and simmer gently until potatoes are tender, anywhere from 10 to 20 minutes depending on their size (test doneness with a fork).
2. When the potatoes are done, drain all the water and let them sit in the pot for five minutes to steam and dry.
3. Whisk together the crème fraîche, lemon juice, lemon zest, olive oil, parsley and chives in a small bowl until combined. Add salt and pepper to taste.
4. Halve or quarter the potatoes, if large and toss with the crème fraiche mixture. Serve warm with a simple salad of mixed greens if desired.
Hi Leemei, thank you so much for having me here on your blog, I appreciate it. It’s been really wonderful getting to know you.
Thanks Sylvie. Glad to know you too! 🙂
I adore Sylvie and her style and her recipes!! Thanks so much for highlighting her!!!
I definitely agree with you, I love her style too. 🙂
I’m really intrigued by this recipe. It’s so simple, but it seems SO sophisticated! Thanks so much for having Sylvie guest post. I’m a big fan of hers, and now she’s introduced me to your beautiful blog!
Thanks for dropping by. I love how potatoes are cooked this way.
Thanks for dropping by. I love how potatoes are cooked this way.
These look amazing. I could go for a bowl right now! And as always – BEAUTIFUL photos!
I love the simplicity of this meal. Beautifully presented and beautifully photographed.
Hi There, the potatoes are looking gorgeous sitting so quietly and elegantly in the cream sauce, lovely post !
Sylvie, you have made the humble potato looks like a star !
Good to see your work featured here in Leemei’s hut !
Beautiful photo and post…
note to self: never to underestimate potatoes 🙂
agree to your note 😉
agree to your note 😉
Beautiful recipe Sylvie. Shows that the simple can be the best!
Delicious recipe !
I stumble her blog about 2 weeks back, and truly love it !
then, I keep coming back to read her story and her photos
Stunning pics! You turned those humble potatoes into heroes. Love them.
Wonderful to see Sylvie over here. These potatoes look awesome. You both have amazing blogs!
Thanks!
Thanks!
Love the photos and now have a new method of eating potatoes! Thanks
What a beautiful way to deck up the humble vegetable.I agree with Sylvie that potatoes are one of the most underrated veggies in our kitchen.Loved the guest post.Thanks both of you for sharing 🙂
How lovely to see this humble veggie get the attention and star treatment it deserves. I’m glad you found Sylvie’s blog too, Leemei. It’s one of my new favorites and the warmth of her photos are always a pleasure to experience.
Oh definitely! I am glad to have found Sylvie too!
Oh definitely! I am glad to have found Sylvie too!
Potatoes are such lovely veggies that nobody would say no to them. I love the way how Sylvie presented it in this post. Her shots are awesome!! 😉
Wooo…yeah…the humble potato but just so good when prepared simply….let it shine. 🙂
Lovely guest post and such a beautiful recipe 🙂
Woww!! I discovered you thru Gourmande in the Kitchen..Amazing job!! You have an inspiring blog! Congrats!
Great post! I recently started eating potato skin myself but the better half stays miles away from it. Love the simple and flavorful potato salad!
On a different note, I love Sylvie – she is one great friend and a fabulous photographer. So good to see my favorite ladies together.
This recipe looks wonderful! I can’t wait to give it a try!
Such simplicity yet gorgeous photos! Potato maybe humble but Sylvie put a big crown over it with this dish 🙂
Such simplicity yet gorgeous photos! Potato maybe humble but Sylvie put a big crown over it with this dish 🙂
Great looking recipe. I’m going to give it a try.