Posted 05 August 2013 - 10:06 AM
I planted them in three types of soil or container, and now I am harvesting small oval new potatoes from sandy soil.
They are hard, waxy, thin skinned, and don't have a fresh new taste. Disappointing so far. But there will be more to come from rich clay loam and from a large container planted from bottom up (as the shoots appear, I add more soil to cover, hopefully gettting 50 lb from a single large container.)
Dave says Kennebec is best for fries, but that won't happen until autumn.
What else can I do with hard waxy, small spuds with thin skins? I have a feeling mashed might be gluey, but how about smashed? Can someone recommend a potato salad recipe, maybe one linked here? Any French techniques, such as gratin or Dauphine? Would Roesti work?
Any suggestions welcome.
-Mrs. Bridges, in Upstairs Downstairs
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