Fermented Fingerlings Recipe

Preparation and Cooking

1. 1

   Ferment the Potatoes

   In a large pot, bring water and salt to a boil. Add the fingerling potatoes and cook until just tender, about 15 minutes. Drain and let cool.

2. 2

   Prepare the Fermentation Brine

   In a separate bowl, mix the white vinegar with minced garlic. Pour this over the cooled potatoes in a glass jar, ensuring they are submerged in the brine. Seal the jar and let it sit at room temperature for 3-5 days to ferment.

3. 3

   Make the Herbs de Provence Crema

   In a mixing bowl, combine heavy cream, Herbs de Provence, and a pinch of salt. Whisk until smooth and creamy. Adjust seasoning to taste.

4. 4

   Plate the Dish

   Once the potatoes are fermented, remove them from the jar and pat dry. Serve on a plate drizzled with the Herbs de Provence crema and sprinkle with chopped chives.