The day after Faith posted about Teeny Tiny New Potatoes with Lemon, I was at the Berkeley Bowl market and came across a bag of marble potatoes. I'd never seen them before! Marble potatoes are really any variety of potato that is dug up while still young and well, marble-sized.
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
Related:
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Try This: Salt-Roasted Potatoes
(Image: Kathryn Hill)
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I am so jealous that you are at the Berkeley Bowl :)
I was just about to post the same comment - I love the Berkeley Bowl! I live just outside Philadelphia - we don't have ANYTHING like that around here!
I love these salt-roasted. Rub a little oil on their skins, bury them in pickling salt, and bake for an hour at about 350. Yum!
I enjoy them steamed - just a bit of salt & pepper on them afterwards - perhaps some EVO & chopped parsley - that's all they need.
My husband calls these 'grape potatoes', and we cannot get enough of them. Boiled or steamed, with sweet butter, black pepper, and fleur de sel, the skins pop when you sink your teeth into them-- like delicious potato candy!