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writes:
>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)?

I got them at the West Seattle farmer's market on Sunday, and I don't know
the name of the farm

still haven't cooked them yet

the yellow-skinned ones might be German Butterball -- I'll check next week
and I'll look for those peas too