Way to go, Forum finders!
Because my own (until now) reliable supermarket source flat out quit stocking fingerling potatoes, I figured other cooks might find themselves in the same sad and sorry spudless situation.
Since nailing down a ready supply of these was clearly, at least in my book, a top-of-the-list priority so we can all make the lip-licking great Parmesan-roasted fingerling potatoes shared by Everett cook Nancy Wilson in the July 17 Forum column, I dropped the seek/find job in your laps.
Six of you, to date, immediately jumped on this, firing off the following “here’s where” info.
Maxine Rogalski of Everett says, “Faithful reader, occasional contributor here with fingerling potato news: They are usually available at Trader Joe’s. Being a crop, they are not always available, but we (I work at the Everett TJ’s) bring them in when they are. Hope this info helps your readers.”
Cheryl Perhatch of Everett tells us, “My husband and I attend as many farmers markets as possible during the summer. We buy lots of fingerling potatoes at these markets. The Everett Farmers Market always has them.”
Cheryl adds, “We both read and enjoy your column and have made many of the recipes.”
Edmonds helper-outer Nancy Millione tells us, “I buy these lovely little spuds at QFC. They always seem to be available at both the Edmonds and Lynnwood stores. I bought some this morning to try the Parmesan-roasted recipe. Sounds delicious.”
Snohomish spuddy locator Shannon writes, “‘Tis the season to go to the farmers market! It may be early yet, but check with merchants there or review the ‘Puget Sound Fresh’ booklet, which lists which farms grow what and when the expected harvest falls.
It’s not the most convenient, but the prices aren’t much different and you’ll be supporting local growers.
“Also important is that local growers don’t use pesticides; important for something that grows in the ground and whose peel is often consumed.”
Shannon winds up with, “I’ve recently seen fingerling potatoes at the Top Foods/Haggen stores, Central Market and Whole Paycheck (Whole Foods).”
From Camano Island’s Bette Magner, we hear, “We found the bags of fingerling, red and baby white spuds at Costco in Mount Vernon last week. I tried them by just rolling in extra-virgin olive oil, salt, pepper, garlic powder, and then roasting in the oven about 40 minutes. Yum, Yum.”
Bette adds, “Am anxious to try your new recipe from Nancy Wilson. I enjoy read ing your column and have tried many of your recipes.”
And last but not least today, Marilyn Cariker of Tulalip says, “Regarding the fingerling potatoes, I have been purchasing mine at Albertsons on 116th Street NE and State Avenue in Marysville.
“Love your column. Can’t wait to try the Parmesan potatoes!”
Now, while you’re plotting and planning your best, closest shot at connecting with the fingerlings, grab a couple of sweet potatoes and try Fitness Magazine’s how-to for a different spuddy specialty:
Fat-free fries
2scrubbed medium sweet potatoes
Nonstick cooking spray
1/2 teaspoon each salt, ground cumin, chili powder, paprika
1/4 teaspoon pepper
Cut the potatoes into quarters; cut each quarter lengthwise into 4 wedges. Arrange wedges on a baking pan misted with nonstick cooking spray. Combine the salt, cumin, chili powder, paprika and pepper; sprinkle over potatoes. Bake at 425 degrees for 20 minutes, or until potatoes are brown and tender, turning once. Makes 4 servings.
The next Forum will appear in Friday’s Good Life section.
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