1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover. 2. Place over high heat, and bring to a boil. 3. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. 4. Remove pan from heat, and drain potatoes in a colander. 5. Transfer potatoes to a platter; set aside. 6. Place goat cheese and buttermilk in a heat-proof bowl or the top of a double boiler, and place over a pan of simmering water. 7. Warm mixture, stirring until it is very smooth, 5 to 7 minutes. 8. Remove from heat, and stir in pepper, chives, thyme, tarragon, and parsley. 9. Place in the bowl of a small fondue pot or in a warm serving bowl; serve immediately with fingerling potatoes garnished with chervil. 10. Enjoy! ---------------------------------------------------------------------------
Nutrition
Ingredients
