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Fingerling Potatoes with Creamy Tarragon Sauce


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Fingerling Potatoes with Creamy Tarragon Sauce


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Fingerling Potatoes with Creamy Tarragon Sauce

Reserve a little bit of the chopped tarragon for garnish.


  • Prep Time : 15 min
  • Cook Time : 35-40 min
  • Ready Time : 50 min


8 Servings


  • 2.5 pounds Fingerling potatoes
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon salt
  • 1/2 cup Temp Tee Whipped Cream Cheese
  • 2 tablespoons Temp Tee Whipped cream cheese
  • 1.5 tablespoons fresh squeezed lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons freshly chopped tarragon
  • 3 ounce smoked salmon diced


Pre-Heat oven to 375F
Keep the skin on the potatoes, wash them really well and cut them in half length wise. Potato pieces should be approximately the same size so they can cook evenly. If some pieces are too big cut them to make them the same size as the others.
Put potatoes in a bowl add olive oil and 1 tsp salt. Mix well to coat all the potatoes
Arrange the potatoes in a single layer in a baking sheet lined with parchment paper.
Bake for 35-40 or until done
To make the cream sauce:
In a medium bowl add cream cheese, 1/8 tsp salt and pepper mix well until you achieve a creamy consistency. If the mixture is too firm you can add a little milk or water.
Add tarragon and smoked salmon.
Let the sauce sit in the fridge for at least 30 minutes, so all the flavors develop.
Serve potatoes hot and our cream sauce on top, garnish with chopped tarragon


About May I have that recipe


Close your eyes for a second. Imagine a gigantic blender in front of you. Add a piece of Spain, a chunk of Lebanon, a splash of Israel and a hint of America. Turn it on. Blend until smooth and voila! What do you get? Identity crisis? Not quite… (ok, maybe a little bit). But mostly, you get us. Confused? Keep reading and you’ll understand.

We were born and raised in Barcelona, Spain and now live in a small town on the East Coast of the United States ( I know what you're thinking.... why??? we will go ahead and say it, we blame our husbansd for that one). �Our parents are Lebanese - Syrian Jews . Our mom cooked the best, most flavorful, comforting home cooked meals you could ever imagine. Moving away from that, now that was a challenge.

So we decided to bring a piece of it here with us and shareit with everyone. �After all, what better way to make new friends and share our culture that through food. �Which brings us to how we started our blog May I Have That Recipe? �from our passion for food, our love for people and our need to share both.�

The ingredients, the flavors and the stories behind our recipes might change, but we can guarantee one thing: like our friends, you won't leave our home without asking: May I Have That Recipe?�


Vicky and Ruth


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