Sqwertz <swertz@cluemail.compost> wrote:
> I have some baby Dutch creamer potatoes, less than an inch round.
> They're fairly thin skinned. What are some attractive ways to prepare
> these? Broiling in olive oil and herbs didn't rock my boat much. And
> deep frying them was useless.
> I've heard of pizza restaurants coking them at 800F makes for a nice
> crispy treat, but I can't get them that hot.
> (NOW I'm soliciting opinions)
> -sw

I would take a simple route and boil them up in salty water, drain,
retaining a few tablespoons of the cooking water, then toss them in some
garlic-infused clarified butter and parsley.