Chervil’s delicate anise flavor pairs with butter and fleur de sel to add richness to spring’s first baby potatoes.
What to buy: Chervil is available at gourmet grocery stores and farmers’ markets. If you can’t find it, substitute a mixture of Italian parsley and tarragon.
Fleur de sel is a hand-harvested sea salt that is moister than other salts and has a nice crunch and a distinct mineral taste—all qualities that stand out in this dish. It can be found at gourmet grocery stores.
1Fill a medium pot with 1 inch of heavily salted water. Bring to a boil over high heat and set a steamer basket inside. Reduce heat to low so the water is simmering.
2Place potatoes in the steamer basket. Cover the pot and steam potatoes until they are fork tender, about 40 minutes to 1 hour. Remove the steamer basket from the pot, drain remaining water, and place potatoes back in the pot to steam dry, about 5 minutes.
3Add butter and season with freshly ground black pepper. Gently stir until potatoes are coated in butter. Transfer potatoes to a serving tray or a large plate, sprinkle with chervil and fleur de sel, and serve immediately.