Monday, November 22, 2010

French Fingerling Potato

Earlier I'd raved about how thrilled I was to obtain such a fine selection of potatoes which I planned to eat and plant.  Well, the Buttercream potatoes were simply outstanding.  Petite, round, creamy, buttery and sweet.  By far one of the best potatoes I'd ever had the pleasure to eat and that's saying a lot because potatoes and I are the best of friends.

For dinner the other night we had some of the French Fingerling potatoes and what a shock.  They were absolutely vile.  The more cream and butter added to the pot the stiffer and bitter they became.  More Parmesan maybe?  Not even the Parmesan worked.  Now, it could have been my cooking but there are few potatoes I can't eat, no matter how bad I muss up a recipe.  So off to do some research and what I found is that this particular potato is considered a 'dry' potato.  Dry?  It was like mortar.  Should be considered extremely dry by my standards.  Now to give them a bit of credit, they'd probably make outstanding chips.  Short of that, I can't imagine trying them for anything else.

I refuse to eat anymore of them so I'm going to dump them in the garden and plant them (especially since they're beginning to sprout anyway).  I'll get a bundle of them in several months and will try them as chips unless you know of something else they're good for?

No comments: