Baby Potatoes With Creamy Goat Cheese and Fine Herbs

From Food Network Kitchens Very Easy, very elegant and very tasty!

• Ready In: 55 mins
• Serves: 4
• Yields: 4

Ingredients

• Potatoes

• 1  cup dry white vermouth
• 3  cups water
• 4  sprigs fresh parsley
• 3  sprigs fresh tarragon
• 2  inches  piece lemon zest
• 1  tablespoon salt
• 6  small  red potatoes
• 1  teaspoon extra virgin olive oil

• Filling

• 3  ounces  fresh  soft fresh goat cheese, at room temperature
• 2  tablespoons creme fraiche or 2  tablespoons sour cream
• 1  teaspoon  minced fresh parsley
• 2  teaspoons  minced fresh tarragon
• 2  teaspoons  minced fresh chives, plus 12 1-inch pieces (to garnish)
• 2  teaspoons  minced fresh chervil or 2  teaspoons dill

Directions

1. Preheat oven to 425.
2. In a medium saucepan combine vermouth, water, parsley, tarragon, lemon zest and salt. Set aside.
3. Cut potatoes in half horizontally. Slice a small portion of the rounds off, so potatoes stand alone. Add the halved potatoes to the saucepan. Bring to a boil over medium heat; adjust heat to maintain a gentle simmer and cook until fork tender, about 8 minute Set aside to cool in the liquid for 5 minute.
4. Drain potatoes, reserving 2 tsp of the cooking liquid. Discared the herbs and lemon zest. With a small spoon or melon baller, scoop out a little of each potato to make a little "bowl" for the cheese.
5. Toss the potatoes in the oil in a small bowl and stand them up on a baking sheet. Bake until lightly browned, about 15 minutes.
6. Meanwhile, make the filling: In a medium bow, cream the cheese with the creme fraiche and the 2 tsp reserved cooking liquid. Fold in the minced herbs, season with pepper to taste.
7. Remove the potatoes form the oven and let cool slightly. While the potatoes are still warm, spoon a dollop of the cheese mix into each potato. Set the potatoes on a platter an top with the chive segments to garnish.