looks like a fun, messy harvest!
Lovely-this is the variety I like most-the purple skinned, white flesh, rather than the less flavorful orange fleshed. Try boiled and mashed with chevre, garlic, a pinch of black pepper and fresh rosemary-yum!
good eye there, nicole. they are the white-fleshed. a bit mealier than the orange-fleshed. you are absolutely right about treating just like regular potatoes -- i think i'll give your recipe a try tonight. i have some pepper boursin -- lowbrow goat cheese, but tasty stuff.
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