In > PENMART01 wrote:

> Any potato is good for roasting. I tend to prefer small new potatoes,
> fingerlings are good... tossed with oil and s n' p... pared or not. I
> also like large russets chunked with a ripple knife... again tossed
> with oil and s n' p... pared or not. The real secret to potatoes,
> regardless how prepared, is that they are *fresh*, storage potatoes as
> are typical at stupidmarkest, well, suck. Unless you've eaten freshly
> dug spuds you've never tasted a potato.

We have a vegetable garden and potatoes are a big part of it so I know
what you're saying. But it's supposed to be -27 tonight and the garden
is a bit off this time of year ;-)


--
Cheers

Dennis

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