1 1/4 pounds small fingerling potatoes 1 tablespoon kosher salt 4 tablespoons butter (1/2 stick), cut into pieces 3/4 teaspoon fleur de sel 1 tablespoon finely chopped parsley 6 tablespoons creme fraiche 1/2 teaspoon freshly cracked black pepper 2 tablespoons sliced chives, 1-inch long

Step 1 Place the potatoes in a medium pot and cover with cold water by at least 4 inches. Add 1 tablespoon kosher salt. Bring to a boil, turn down the heat and simmer gently for about 15 minutes, until the potatoes are tender when pierced. Drain the potatoes and set aside, reserving a cup of the potato water.

Step 2 Return the potatoes to the pot over medium heat and smash them slightly with a hand masher.

Step 3Add the butter and fleur de sel. Stir to coat the potatoes with the butter.

Step 4Add about 3 tablespoons of the reserved potato water to help coat and glaze the potatoes. Adjust seasonings and stir in the parsley.

Step 5To serve, place one-half cup potatoes on a serving plate. Top with a generous tablespoon of creme fraiche, a pinch of cracked black pepper and chives.

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