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Old 02-17-2008, 02:56 PM   #11
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LadyCook - if can't find them now, check around both Memorial Day & Fourth of July. That's when I've most often found them available at stores around here.
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Old 02-19-2008, 12:18 PM   #12
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fingerling potato 'risotto'

when i get my hands on a variety of potatoes like that i like to make a risotto like dish:

Cube the potatoes and lightly blanch. melt leeks and minced garlic in butter, then add a splash of heavy cream and the potatoes. Cook until the potatoes just start to fall apart. Finish with freshly minced thyme, butter, and grated asiago.
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Old 02-28-2008, 11:24 PM   #13
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LadyCook - if can't find them now, check around both Memorial Day & Fourth of July. That's when I've most often found them available at stores around here.
oh okay, will look for them then. thanks.
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Old 02-28-2008, 11:24 PM   #14
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Originally Posted by forrestLyman View Post
when i get my hands on a variety of potatoes like that i like to make a risotto like dish:

Cube the potatoes and lightly blanch. melt leeks and minced garlic in butter, then add a splash of heavy cream and the potatoes. Cook until the potatoes just start to fall apart. Finish with freshly minced thyme, butter, and grated asiago.
sounds delicious.
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Old 02-28-2008, 11:25 PM   #15
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Cut fingerlings into one 3/4 inch slices. In large bowl mix 1/2 T chives, 1/2 T thyme, 1/2 T oregano with 2 T of olive oil and fresh cracked pepper and salt. Toss taters and roast in oven at 425 for 20 minutes. Awesome! You can find more recipes here.
sounds yummy...
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Old 02-29-2008, 04:43 AM   #16
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boil them up whole (put the biggest in 1`st) then drain and cut them in half and toss them with salted butter and chopped parsley.

I`d just eat them like that with nothing else :)
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Old 02-29-2008, 08:17 AM   #17
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boil them up whole (put the biggest in 1`st) then drain and cut them in half and toss them with salted butter and chopped parsley.

I`d just eat them like that with nothing else :)
sounds good to me too.
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Old 02-29-2008, 09:17 AM   #18
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roasted in duck or chicken drippings (fat) or wrapped in bacon and roasted. THey are a creamy texture and respond well to such treatment.
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Old 02-29-2008, 09:54 AM   #19
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roasted in duck or chicken drippings (fat) or wrapped in bacon and roasted. THey are a creamy texture and respond well to such treatment.
sounds delicious!
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Old 07-24-2011, 12:36 PM   #20
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nobody had to ask what is chicken saltimbocca? - i'm impressed! i looked it up, and will surely be trying some saltimbocca my own self soon. the fingerling potatoes cry out to be boiled, buttered and parslied, whole. other than that, i would be tempted to add duck fat to these potatoes no matter how they are sliced, cut, fried or baked. and yes, by all means, leave those colorful skins ON....
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