Ingredients:

• 6 pounds Idaho^® Fingerling Potatoes
• 2 bay leaves
• 2 sprigs thyme leaves

Potato Cream

• 1 pint crème fraiche
• 2 tablespoons minced green onion
• 1 tablespoon minced chives
• 1 tablespoon chopped tarragon
• 1 clove garlic, minced
• ¾ teaspoon salt, or to taste

Directions:

1. Cook potatoes in boiling salted water with bay leaves and thyme until tender, about 6 minutes depending on size of potatoes. Drain and cool completely.
2. Flash-fry potatoes in 425°F oil until golden brown and crisp. Drain.
3. To prepare Potato Cream: Stir together crème fraiche and remaining ingredients. Keep chilled.

To Assemble:

1. Place a portion of Fingerling potatoes on serving plate or individual skillet.
2. Reheat briefly. Dollop potatoes with about 2-3 tablespoons Potato Cream. Garnish with additional herbs.