These Piccolo potatoes are from The Little Potato Company. And they are all they promise to be.
- Quick to cook
- No need to peel
- I wash 'em anyway, but you don't have to.
I remember the first Yukon Gold potato I ever tasted. It brought to mind Grandma Edith's point of view. All a perfectly boiled potato needs is a little butter, salt and pepper. Yukon's took that idea to a new level and so do these delightful babies. They are full of flavor. So in preparing I didn't want to so so far as oven roasting with rosemary. Just wanted to see how they stood on their own - with just a little delicate enhancement. They are stars!
As dinner, right next to some tasty sliced sirloin, they performed brilliantly.
I started with about 1 Tablespoon of good olive oil in a pan and let it warm to high and popped in the potatoes whole.
Once in the pan, I reduced the heat to medium high and watched them for a bit and then covered them.
At about the 10 minute mark, I tossed in a handful of garden cherry-sized tomatoes.
Then, just before serving, I finished with a spot of butter.
And some fresh chopped tarragon - and salt and freshly ground pepper.
A couple of tips? After piercing with a fork to test a couple of the bigger ones, I simply cut them in half (to fit in with their friends).
The potatoes can be found at Ralph's Fresh Fare. I say, go get 'em.