RCP: Tiny roasted potatoes

Tiny Roasted Potatoes



The farmer's market had the first crop of yukon golds and they were tiny. Maybe 1/4 the size of a "fingerling" or smaller, certainly less than an inch long. I roasted a pound at 500F in 1 T browned butter for about 20 minutes, shaking a few times, and the result was heavenly. Skins crispy and brown, fluffy insides, and bite sized. The overall taste experience reminded me strongly of Rehoboth Beach, Delaware's Thrasher's French Fries, nutty and crispy. 1 T butter was slightly more than needed, as there was butter left in the bottom of the pan, so it uses surprisingly little fat.

The next week the potatoes were a little bigger, so I cut some in half and lowered the temperature to 450 so they would still cook through. Nearly as good a result. Much simpler than French Fries. I'm going to try this with fingerlings cut up into 1 inch pieces and see what happens.

Walt

Well now you have me drooling. Especially after a lunch that included poorly made over-salted french fries....

What an apt RCP! Here it is hump day and we’re dragging and trying to think of something light. The potatoes were on hand and your week two version with a dusting of smoked paprika was a hit. The rest of the meal was stir-fried snow peas and Tilsiter cheese. We washed it down with a ’94 Schloss Schönborn Rüdesheimer Berg Rottland Spätese, which has a nice nose but is weak and watery on the palate. Good enough, though, for this light meal.

Thanks for the posting!

What an apt RCP! Here it is hump day and we’re dragging and trying to think of something light. The potatoes were on hand and your week two version with a dusting of smoked paprika was a hit. The rest of the meal was stir-fried snow peas and Tilsiter cheese. We washed it down with a ’94 Schloss Schönborn Rüdesheimer Berg Rottland Spätese, which has a nice nose but is weak and watery on the palate. Good enough, though, for this light meal.

Thanks for the posting!

Sorry to hear that the Spätlese was not up to par, but I would be drooling to try it nonetheless. I get so little opportunity to try mature riesling. Glad it was of use.

Walt

OK, Walt. You're killing us. We can get mature Yukon Golds, but none of the babies. Now I need roasted potatoes. Tomorrow.

...and I'm going on Atkins for all of March! Darn it! Those little taters sound great but are not allowed and if I even have one, the whole diet thing is over until the next wedding or funeral!

...and I'm going on Atkins for all of March!

Is that still around? Before you commit, read this, from today's WSJ:

http://online.wsj.com/article/SB123559955210376029.html

Thanks, John.
I was on Atkins 3 or 4 years ago and went from 245 to 220. I'm back up to 225 and will do Atkins again in March and hope for 210. At the WSJ article said with regard to South Beach Diet, some diets work for some people. I like Atkins because the food intake (cals, etc.) can be normal, just with far ferwer carbs, so my body doesn't know I dieting and go into 'starvation mode'.