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October 09, 2005



1.25 pounds of salt??? I'm sure they WERE delicious. Seems like just taking a swig from the salt shaker would be healthier, though. ;)


They don't look appetizing, but your description of them is.


I should have mentioned that A LOT of the salt remains in the water after you're done cooking the taters.


I guess the photo is pretty unappealing, now that I look at it the next day! But they do look pretty in real life -- kind of sparkly and crusty.


These ARE yummy.

I took a pic of mine here:

But I didn't get to use the fingerlings -- just small white taters. I have to get my hands on some of those.


Alton Brown is such a neat guy - I worked with his wife before he went to cooking school - he actually worked in TV production then decided he wanted a career change and went to cooking school in Vermont. I think I might have to try those potatoes, they sound YUMMY!


He has certainly found his niche, hasn't he? I love his obvious passion for figuring out the hows and whys of food.

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