These little guys found their way into my kitchen and I'm so glad they did.
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.
The flavor is
delightful -- the tomatoes (I mixed cherry toms and some baby heirlooms) little sweet with a hint of tang. I suggest you try them soon. With the cherry tomatoes, they make a nice bridge from summer to fall.
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.
