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at Mon, 12 Sep 2005 20:51:05 GMT in >,
(tert in seattle) wrote :
>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.
Yeah, stay simple - steamed or briefly boiled. You could add some parsley.
Try them with peas and carrots, too.
Since you're in Seattle, where did you get them from? Perchance was it from
Alden Farms? Or Frog's Song Farm (they always have a table on Weds in the
Pike Place Market)?
The French ones (hopefully La Ratte) are the ultimate potato simply boiled.
If you want to serve them with dill, get some salmon and serve potatoes
with salmon and dill.
Yellow-skinned smallish ones - were they round? If so were they German
Butterball or Yellow Finn? Both of these are good roasted. Especially good
complement to duck.
If you want to try the peas/carrots method, get your carrots from PCC where
right now they have Dungeness Farms carrots, the best carrots in the state.
Get the fattest one you can find (currently the carrots at PCC are topping
out at over 1 lb and 2" in diameter for the largest). Head to either
Columbia City (Wed), Wednesday Pike Place, U-District (Sat), or West
Seattle (Sun) farmers' markets for fresh peas from Stoney Plains farm,
whose peas always seem to be the best every year.
--
Alex Rast
(remove d., .7, not, and .NOSPAM to reply)
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