In article >, 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.
>

Nah, keep it simple. :-)

Steam 'em and coat them with a little butter and olive oil, some dill
and salt free lemon pepper.

Some things don't need to be fancied up IMHO...
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson