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.

"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

writes:
>"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.

that sounds logical

thanks

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.

I don't know what a "fingerling" potato is, but if it appears to be begging
for a little dill after steaming, do a taste test. Try it on a couple of
them; then just do salt, pepper & butter on the rest (as Peter suggested).
Determine for yourself. I used to love "parsleyed" potatoes until Sheldon
suggested I try dill weed. Now that's all I use (along with the butter,
salt & pepper) for steamed "new" potatoes. But again, I've never had a
"fingerling" potato.

Jill

jmcquown wrote:
> 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.
>
> I don't know what a "fingerling" potato is, but if it appears to be begging
> for a little dill after steaming, do a taste test. Try it on a couple of
> them; then just do salt, pepper & butter on the rest (as Peter suggested).
> Determine for yourself. I used to love "parsleyed" potatoes until Sheldon
> suggested I try dill weed. Now that's all I use (along with the butter,
> salt & pepper) for steamed "new" potatoes. But again, I've never had a
> "fingerling" potato.

Fingerling potatoes are essentially new potatoes only little boy
shaped.
http://www.murrayhill5.net/blog/inmy...es/000407.html

Sheldon

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)

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

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