Sunday, December 9, 2007

Hot Potatoes

I love discovering produce I've neither tasted, nor cooked with. Especially when it begins by looking as intriguing as this:

And then presented as beautifully as this:

These Argentinian fingerling potatoes are quite colorful and delicious. I just love the pink stripes and the bright greens and oranges. At our cooking class at Federal restaurant, we soaked them in cold water for 45 minutes; drained them, dried them and sliced them in half to serve raw. Drizzle a bit of corn oil (the oil of choice in Argentina) and sprinkle with salt and you won't be disappointed. Now to figure out how to order these suessian-striped little guys in the states...