Subject: Fingerling Potatoes
Newsgroups: rec.food.cooking

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From: Debbie (usenetmail at sympatico.ca)
Date: Tue, 24 May 2005 15:05:40 -0400
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Hi,

The Pork Chop post helped me to decide what I was going to do with the butterfly chop I set to thaw. I have red and purple fingerling potatoes I thought maybe I would roast. Add some rosemary to them? I have never cooked with fingerlings before. First time I have ever run across them in the flesh actually. I have some fresh green beans and carrots to do something with to serve alongside.

Debbie

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From: aem (aem_again at yahoo.com)
Date: 25 May 2005 15:42:28 -0700
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Too late for the occasion, but I've had good success simply steaming fingerlings until they are just tender but not falling apart. A little butter, s&p, and enjoy the freshness you're paying extra money for. Save the more aggressive seasonings, like roasting with rosemary or thyme (or both), for more ordinary potatoes. -aem

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From: Debbie (usenetmail at sympatico.ca)
Date: Wed, 25 May 2005 21:19:39 -0400
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aem wrote:
> Too late for the occasion, but I've had good success simply steaming
> fingerlings until they are just tender but not falling apart. A little
> butter, s&p, and enjoy the freshness you're paying extra money for.
> Save the more aggressive seasonings, like roasting with rosemary or
> thyme (or both), for more ordinary potatoes. -aem

Still have a couple. That is what I will do with those. Thank you.