I just love them because of their size and ease - they require almost no prep. I tried them boiled and roasted; in both scenarios, I didn't have to cut them up or anything, and they went straight from the storage box to the stove/oven to my plate, where I simply popped them in my mouth. How did they taste? Tender and flavorful! I love this - no chopping, slicing, or dicing. These little guys are ready to go, skins and all.
Recipes to Try:
Melted Raclette Cheese with Marble Potatoes and Purslane - Food Network
Curried Marble Potato Salad - Just Eat Food
(Image: Kathryn Hill)