Tom Greaves wrote: > Doug, I still have some of your recipes from way back when. What is > this one? > Hi Tom....not really a recipe, just a method. Here in British Columbia first off in the spring when potatoes are just forming and are about 2" in diameter, they are dug up and put out for sale at most supermarkets. None of these little gems exceed 3" in size, and they are boiled until just cooked, in the skin and served with fresh mint and butter, salt & freshly ground pepper. Nirvana!! Of course, I can't resist sprinkling them with a VERY light dusting of my current chili grind! Too much detracts from the flavor of the little taters, and as they are only around for a very short time and go for about a buck a lb they are enjoyed for their own inimitable flavor. MMMMM good! Doug, who is gonna have some tonight with smoked salmon and a hot avocado guac! Hot as in a couple of serranos chopped into it!