"tert in seattle" > wrote in message
...
>I bought some french fingerlings and some yellow-skinned smallish
> potatoes that were described as having a nutty flavor.. sorry I
> forget the name.
>
> Any suggestions for preparing either variety? The fingerlings are
> kind of small too. They all look like they want to be steamed and
> then garnished with dill but here's hoping someone out there has
> more imagination than I do in this regard.
>

With really fresh and tasty potatoes you do not need imagination. Keep it
simple and enjoy the taste of the spuds. Steamed with salt, pepper, butter -
sometimes that's all you need.


--
Peter Aitken