Sunday, August 12, 2007

Steamed Fingerling Potatoes in White Wine

I've never worked with fingerling potatoes before, much less steamed potatoes, so this was two new things to try. This recipe was also from the August issue of Gourmet, though not paired with the veal. I learned 2 things about fingerlings: 1) you have to peel them. There are too many little spud things (whatever they're called) and you can't just scrub them off. 2) they're really hard to peel. The curves and crannies are a lot like ginger. So, they all ended up about 1/2 peeled. This worked out great. Steaming seemed to work well, too.

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