Fingerling Potatoes and Goat Cheese Fondue

Ingredients

• 2 pounds fingerling potatoes (30 to 40)
• 1 teaspoon salt
• 8 ounces soft goat cheese, room temperature
• 1 cup nonfat buttermilk
• ½ teaspoon coarsely ground black pepper
• 1 bunch of chives, finely chopped
• 3 tablespoons finely chopped fresh thyme leaves
• + 3 more ingredients
• • 3 tablespoons finely chopped fresh tarragon leaves
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • Chervil, for garnish

1. Place fingerling potatoes and salt in a large saucepan with enough cold water to cover generously. Place over high heat, and bring to a boil. Reduce to a simmer, and cook until potatoes are tender, about 15 minutes. Remove pan from heat, and drain potatoes in a colander. Transfer potatoes to a...

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