"jmcquown" > wrote:
-snip-
>> "Julie Bove" > wrote in message
>> ...
>>>I wanted some small red potatoes, but the ones at the store didn't look
>>>good. Neither did the regular Yukon Golds. But they had a prepackaged
>>>bag of these tiny Yukon Golds. Each potato is about the size of a pearl
>>>onion. So I bought them.

-snip-
>>
>
>I've seen all sorts of potatoes I don't understand. Fingerlings, for one.
>Purple or black potatoes for another. In my mind they fall along the same
>lines as things like "broccoflower". Flourescent green cauliflower looking
>a lot like broccoli... but not quite. I'm pretty sure it tastes the same as
>white cauliflower. But it costs a heck of a lot more. And the prices are
>outrageous! (Make up your mind, do you want broccoli or cauliflower?)

I'm with you on that one. I like both & prepare them both
differently- so I've never felt the need to go for the brocco-flower
route.

>
>I simply buy small red new potatoes. They're much cheaper than these
>weirdly modified potatoes. I have a knife handy if I want to cut them into
>smaller pieces. Why would anyone really need potatoes the size of pearl
>onions?

Need? If it was need, I'd just buy the biggest bag of the cheapest
potatoes I could find. We just had salt roasted potatoes Wed. I
was looking for the fingerling mix but couldn't find it- so I bought 3
bags of little guys. One Gold, one Red & one purple. They were all
about the same price.

I wanted the colors just for show. [but one guest swears the purple
ones taste 'weird'- and another thinks they are the best-- I don't see
the diff]

I wanted the little ones because of the high skin/potato ratio.

>
>Jill <--- can't wait to get her oven back so she can make some BIG baked
>potatoes!

Samsclub just had the best bag of big Russets I've seen in a long
time. We haven't had a baked potato in months-- but these are going
to be main-dish material.

Jim