Little New Potatoes w/ Chive Blossoms, Creme Fraiche & Truffle Oil

My new favorite bouquet of flowers is a bunch of purply chive blossoms!

I love them and have them on my counter all month. They smell a little bit like onions, but who cares.

This season, I promised myself I would use the flowers just as much as the delicate green chives in recipes.

They are edible and so pretty as a garnish.

I used them in my pea leek soup, a spring couscous salad, and a chive blossom vinegar, which smells heavenly (I'm not sure what I will use the vinegar for).

I loved Lori Lynn's Precious Potato Bites, so I followed her lead.

It's a take on the baked potato w/ sour cream and chives.....only in a mini version, and way better.

Here, I roasted little spring new potatoes w/ olive oil and kosher salt (375F for 35 minutes).

Smashed them just a little w/ a fork.

A drizzle of good truffle oil from Italy, and a dollop of creme fraiche.
Garnish with chive blossoms, some sea salt & a grind of black pepper.

Plop in mouth.

Pretty delicious.