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Fingerling Potatoes with Tarragon Chive Butter

Rated as 5 out of 5 Stars

"New spin on fingerling potatoes."
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30 m servings 376
Original recipe yields 4 servings


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  1. Place a steamer insert in a large pot. Add enough water to reach the bottom of the steamer. Add in potatoes. Cover and bring to a boil; steam until tender, 15 to 20 minutes.
  2. Meanwhile, melt 2 tablespoons butter in a small skillet over medium-low heat. Add garlic. Cook, stirring occasionally, until softened but not browned, 1 to 2 minutes. Remove from heat and let cool.
  3. Transfer garlic butter to a mini food processor. Add remaining butter, creme fraiche, chives, and tarragon; pulse until smooth. Season with salt and pepper.
  4. Drain potatoes and place in a bowl. Gently break open using the back of a large spoon, but do not mash. Mix in about 1/2 of the garlic-herb butter. Season with salt and pepper.


  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of garlic butter ingredients. The actual amount consumed will vary.

Nutrition Facts

Per Serving: 376 calories; 27.4 30.8 4.2 76 217 Full nutrition

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The tarragon brings this regular potato side dish to another level. Very yummy! Followed as written.