OK, Forum finders, we’re suddenly facing a situation that requires us to create a demand so we’ll have a supply of an absolutely must-have ingredient.
Fingerling potatoes.
Yes, those small, weird, misshapen, kind of stunted-looking, finger-length brown things usually found with other potatoes, especially the tiny baby reds and little bitty waxy white ones.
Know what I’m talking about?
Good, because places that carried them until recently no longer do, and we have a recipe coming right up that will set everybody to talking, especially we spuddy lovers. Raving, actually.
So, if you know of a local source for these specialty spuds, please write to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206.
We are always happy to receive your contributions and requests, but please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com.
Now, following her philosophy that “good food and how to fix it just gets better when shared,”
Everett cook Nancy Wilson gifts us with said fingerling potato recipe that’s destined to knock your socks off and have you licking your plate to boot.
“This simple little recipe is too good not to share with friends,” she says, “and I would be delighted if you would publish it.
“Please note that I did not invent this recipe — a friend gave it to me several months ago — so I don’t know where credit goes for it, but whoever made it up deserves my sincere thanks!”
Nancy adds, “These potatoes turn out crispy on the outside and creamy on the inside. Delicious!
“I’m half tempted to add some garlic powder to the flour and Parmesan mix, but I’m reluctant to mess with a sure thing.”
Parmesan-roasted fingerling potatoes
12-14fingerling potatoes, each about 2 to 4 inches in length
1/4cup flour
1/4cup Parmesan cheese (in the trusty old green container, not freshly grated)
Salt to taste, but be generous
Pepper to taste
3tablespoons olive oil
Preheat oven to 375 degrees. Scrub the potatoes, but do not peel. Put on paper towels to drain.
In a self-sealing plastic bag, put the flour, Parmesan, salt and pepper. Turn bag over to mix the ingredients well.
Cut the potatoes in half lengthwise and place in the bag; shake well to cover all surfaces. Coat the bottom of a shallow baking pan with the olive oil. Place potatoes, cut side down, in the pan. Bake, uncovered, for 15 minutes; turn potatoes and bake an additional 15 to 20 minutes, until golden brown.
Makes 2 to 3 servings.
The next Forum will appear in Monday’s Time Out section.
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