I've got a platefull of tiny potatoes I bought here in Mexico for dinner tonight. I have no idea what this variety is called in the states; here they're called, well, small potatoes. Brown skin, white flesh, round, about 1-2" diameter. Typically in Mexico you see them boiled or roasted whole with little flavoring, or, at one of our favorite taco joints, pickled (and VERY spicy).
Thoughts? I've got some yellow onion, tomato, garlic, cilantro, and cauliflower on hand also. In the pantry, olives, many varieties of cheeses. Crema and butter of course. A full range of dried herbs.
I'd really like to do something new and make the potato the star, if that's possible. Any ideas?
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