Tiny potatoes.

M

meselling20003

New member
I wanted some small red potatoes, but the ones at the store didn't look
good. Neither did the regular Yukon Golds. But they had a prepackaged bag
of these tiny Yukon Golds. Each potato is about the size of a pearl onion.
So I bought them.

I used them last night to make sort of Chicken Vesuvio. I use sweet rice
flour to coat the chicken. I did not add the white wine because daughter
won't eat it if I do. So I used all chicken broth. I did not have any
lemons so used some Real Lemon juice. It came out a bit more lemony than
usual but I think that's a good thing because there was no wine in it.
Everything else was the same. I used Nucoa instead of butter. And no peas.

The end result is very good! I had to make it last night so it I could
package up a dinner for daughter to take to dance tonight.

These little potatoes are such fun to eat! And it's nice that they have all
the peel on them. I didn't have to chop them either. I will for sure be
buying these again!
 
On Thu, 3 Mar 2011 19:19:50 -0800, "Julie Bove"
wrote:

I haven't seen them either. I've seen fingerlings, nothing smaller
yet.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 3 Mar 2011 20:42:27 -0800, "Bob Terwilliger"
wrote:


I've been to two different farmer's markets recently and didn't see
potatoes that were maybe the size of a large marble. Thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Thu, 3 Mar 2011 20:51:48 -0800, "Julie Bove"
wrote:

I understand, but haven't seen them yet. I'll keep an eye out now
that I know they exist, but I look carefully at that section so I know
I didn't miss them.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
"Julie Bove" wrote in message
news:[email protected]...

I wanted some small red potatoes, but the ones at the store didn't look
good. Neither did the regular Yukon Golds. But they had a prepackaged bag
of these tiny Yukon Golds. Each potato is about the size of a pearl onion.
So I bought them.

I used them last night to make sort of Chicken Vesuvio. I use sweet rice
flour to coat the chicken. I did not add the white wine because daughter
won't eat it if I do. So I used all chicken broth. I did not have any
lemons so used some Real Lemon juice. It came out a bit more lemony than
usual but I think that's a good thing because there was no wine in it.
Everything else was the same. I used Nucoa instead of butter. And no peas.

The end result is very good! I had to make it last night so it I could
package up a dinner for daughter to take to dance tonight.

These little potatoes are such fun to eat! And it's nice that they have all
the peel on them. I didn't have to chop them either. I will for sure be
buying these again!




They would be delicious just boiled in salted water and served up as is, to
be cut in half and eat with big slabs of butter....Yummy..

BB
 
sf wrote:


I will go to several stores if i have to, with in a few square blocks,
to find small sweet potatoes, the red skinned, orange fleshed "sweet
potato" i don't think they are particularly better tasting than larger
examples of the same thing, but rather that they cook so much more quickly.

Toss 4 or 5 in the oven for 10 minutes and they let you know when they
are done. After about 10 minutes of cooking the house is suddenly
suffused with their aroma, quite distinct, i have been as far away from
the kitchen as it is possible to get, chez soi, and noticed it.
--
JL
 
"jmcquown" wrote:
-snip-

-snip-

I'm with you on that one. I like both & prepare them both
differently- so I've never felt the need to go for the brocco-flower
route.


Need? If it was need, I'd just buy the biggest bag of the cheapest
potatoes I could find. We just had salt roasted potatoes Wed. I
was looking for the fingerling mix but couldn't find it- so I bought 3
bags of little guys. One Gold, one Red & one purple. They were all
about the same price.

I wanted the colors just for show. [but one guest swears the purple
ones taste 'weird'- and another thinks they are the best-- I don't see
the diff]

I wanted the little ones because of the high skin/potato ratio.


Samsclub just had the best bag of big Russets I've seen in a long
time. We haven't had a baked potato in months-- but these are going
to be main-dish material.

Jim
 
On Fri, 4 Mar 2011 13:16:37 -0000, Janet wrote:


I don't grow them, but I've had them a couple of times. They are
just like new potatoes for me. Their advantage, to me, is just that
they come in a 4-5lb bag with red, yellow & purple all together. I
eat them roasted, usually.

Pricewise, in my neck of the woods, they are more than the 4lb bags of
new potatoes- but less than the tiny bags of red/yellow/purples that I
see.

Jim
 
On 3/4/2011 8:16 AM, Janet wrote:
I don't know the situation in the UK but very small potatoes in the US,
white, red and fingerlings, are basically regular potato in taste.
Despite their relatively high cost they are great. I suspect they are
rather like the seasonal "new potatoes" I knew as a child in Britain. I
think they taste best boiled for a little less time than normal potatoes
but, IMHO, they can be nuked quite successfully if you are in a hurry.
You can also get small *blue* potatoes and they taste quite good but I
can't get around my initial distaste for the color.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
In article ,
[email protected] says...

In my childhood, a seasonal delight was when the new potatoes arrived.
Men used to cook them on the street (on a brazier), and sell them in a
brown paper bag, salted, as a delicious hot snack. Nowadays supermarkets
here sell new potatoes (egg shaped and pale yellow) imported all year
round but they don't taste anywhere near as good as the ones we grow at
home, just dug straight from the garden and rushed to the pot. We always
have a celebratory meal which is just, a big plate of fresh new
potatoes, boiled, buttered, salted.
I

Me neither, I grew blue-skins one year out of curiosity but didn't
bother again.

Janet
 
On 3/4/2011 8:57 AM, Janet wrote:

I might mention that the flesh of those potatoes is really blue not just
the skins. I think they might be common enough in Peru but are often
available in Whole Foods here.

--


James Silverton, Potomac

"Not": obvious change in "Reply To"
 
"jmcquown" wrote in message news:[email protected]...

snip
But they had a prepackaged
snip

I've seen all sorts of potatoes I don't understand. Fingerlings, for one.
Purple or black potatoes for another. In my mind they fall along the same
lines as things like "broccoflower". Flourescent green cauliflower looking
a lot like broccoli... but not quite. I'm pretty sure it tastes the same as
white cauliflower. But it costs a heck of a lot more. And the prices are
outrageous! (Make up your mind, do you want broccoli or cauliflower?)

snip
Jill
I won't say for absolutely, positively sure this applies to every single
one, but all the different color potatoes and shapes are simply old
varieties or varieties from different parts of the world. The same is true
for the various forms of broccoli and cauliflower.
The tiny potatoes are simply picked in infancy and that makes them cost
more because harvest is smaller. When picked in the home garden at that
size, they are really tasty to eat raw.
I'm sure the interest in immature veggies stems from various
restaurants/chefs wanting to dazzle jaded tastes and attract customers.
Personally, I can't understand the interest in tiny, string-like carrots
with the heads and tails still on. It makes me feel gaggy just thinking
about those string parts in the mouth. Or green beans served with the
pointy end still attached. Yuck. I guess I'm just not with the program.
Janet
 
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