These young pretty lady uses the as posh as excusite baby potato possibly being The Amandine Potato.
The skin of the Potato is more than eateable, it is an important and distinctive part of the Potato flavor and should not be peeled off except for making fries or mashed potatoe dishes.
The Amandine is quickly ready cooked, just by its small size and has a very thin skin that tasts soft and won't get crusty. It fits perfectly for oven dishes mixed in, Stews if added later during the cooking before the simmering and best to full meal rich salads with meat stripes.
They are the opposite of thick, junky Potatoes like the Bamberg or Cultra, Immila, King Edward that have skin ideal for BBQ offering a crusty turning skin ideally served with Caciki and to be put precooked over the open fire.
#MODInc
Dude, always works. Like animals. Certain loves go straight through the stomach... You got them in, you got them for a reason.
