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.