My father passed down many things to me, but one of the clearest inheritances is his deep affection for the land—an attachment à la terre. He grew up on a farm and spent summers working in the fields during hay season. Those years shaped a lifelong appreciation for simple, honest food rooted in the earth.
Potatoes were a constant at family meals. The dish I remember most fondly is pommes de terre en robe des champs, which literally means “potatoes wearing a dress from the fields.” It’s a rustic preparation of potatoes boiled in their skins and served with a creamy sauce—traditionally fromage blanc—seasoned with chopped chives, minced shallot, sea salt and cracked black pepper. The result is humble, comforting, and full of flavor.
My father ate this dish constantly growing up and, oddly enough, he’s less enthusiastic about it now. I, on the other hand, adore it. Whenever I crave something earthy and straightforward, I make it: tender potatoes with a cooling, herb-studded yogurt sauce.
Finding authentic fromage blanc can be difficult where I live. When I do find it, it’s often very low in fat, which changes the delicate texture I prefer. For a similar result, I use full-fat Greek yogurt: it gives a silky, creamy sauce with the tang and body that complements boiled potatoes. If you can find full-fat fromage blanc, by all means use it, but whole-milk Greek yogurt is an excellent, readily available substitute.
The sauce is quick to prepare. Combine whole-milk Greek yogurt with fresh lemon juice, plenty of chopped chives, finely minced shallot, a touch of ground cumin if you like, olive oil, and salt and pepper to taste. The texture should be thick enough to cling to the potatoes, and the flavors should feel fresh and balanced—bright lemon, aromatic chives, and just a hint of spice.
Choose potatoes according to the texture you prefer. Dense varieties like fingerlings hold their shape and offer a meaty bite, while Russets will break down more and feel pillowy. You can offer the potatoes unpeeled for a rustic presentation, or peel them before serving for a smoother mouthfeel. I tend to peel them before plating, but leaving skins visible on the table lets guests decide.
This dish is the essence of humble food done well. It can be a light, satisfying dinner with a green salad, or part of a more substantial spread alongside cured or grilled meats and other fresh summer salads. The yogurt-and-chive sauce pairs particularly well with the earthy sweetness of the potatoes and brightens the whole plate.
Even my father—who wasn’t always a fan as an adult—still agrees that on certain evenings, there’s nothing quite like a simple plate of potatoes with a creamy herb sauce.
You need:
- 20 fingerling potatoes or 12 to 16 Russet potatoes, depending on size
- 1.5 cups whole-milk Greek-style yogurt (or full-fat fromage blanc if available)
- 1.5 tablespoons fresh lemon juice
- 2 tablespoons chopped chives
- 1 shallot, finely chopped
- Dash of ground cumin (optional)
- Sea salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
For the sauce:
Steps:
- Place the potatoes in a large pot, cover with cold water, and bring to a boil. Reduce the heat and simmer until the potatoes are tender when pierced with a knife (about 15 minutes, depending on size). Drain and allow to cool slightly.
- While the potatoes cool, combine the yogurt, lemon juice, chopped chives, minced shallot, olive oil, cumin (if using), and salt and pepper in a small bowl. Taste and adjust seasoning.
- Serve the potatoes warm, either peeled or with skins left on, accompanied by the yogurt-chive sauce. Offer extra chives and olive oil at the table if desired.