On Dec 8, 2:38*am, "jmcquown" > wrote:
> "Lynn from Fargo" > wrote in ...
> On Dec 7, 2:18 pm, Janet Wilder > wrote:
>
>
>
> > sf wrote:
> > > On Sun, 07 Dec 2008 10:32:26 -0600, Bill > wrote:
>
> > >> Does anyone have a favorite recipe they would like to share for
> > >> potatoes
> > >> and fresh rosemary? Do I just fry the potatoes in butter and add
> > >> chopped fresh rosemary? Thanks for any suggestions.
>
> > > I roast them.
>
> > > Rough cut potatoes into 1 inch chunks, toss in olive oil. Sprinkle
> > > with granulated garlic, chopped rosemary, a little salt and pepper,
> > > toss again.
>
> > > Roast in a single layer or bake in a casserole dish (turning several
> > > times) until done.
>
> > That's pretty much how I do them. Sometimes I use tiny red potatoes then
> > I just halve them and leave the skin on.
>
> > --
> > Janet Wilder
> > Bad spelling. Bad punctuation
> > Good Friends. Good Life
>
> I don't even cut 'em in half. Just EVOO and a teensy sprinkle of
> coarse salt and some chopped rosemary (or dill or . . . )
> Lynn in Fargo
>
> Dill is wonderful on tiny new potatoes! *Those I like tossed with butter,
> salt & pepper *Is it just me or are those "new" potatoes getting larger?
> The farmers seem to be letting them grow to the point of being regular red
> potatoes. *It's difficult to find true new potatoes these days. *I've seen
> fingerlings; *I haven't bought any of those yet.
>
> Jill

Yes. These days Baby (new) potatoes seem to be Toddler or Pre School
sized. When I was a kid and they came out of the garden instead of the
supermarket, they were never bigger than a ping pong ball and often
the size of a marble. When you scrubbed them to get the dirt off, a
lot of the paper thin red skin would come off. They were good creamed
with peas or boiled and tossed with butter, but the absolute best way
was "french fried".
Lynn in Fargo
fingerlings are over-rated