I was thinking after reading the thread about potatoes that don't boil.
I've had two meals now at, otherwise, excellent restaurants in Minneapolis. Both had fingerling potatoes that were more than al dente; like one notch less crunchy than a Granny Smith apple. Is this really by design? Do I blame chopped for this (love it when they try to make boiled potatoes in 20 minutes)? Is this the thing these days? I sure hope not. Taters ain't apples. Yuck!
Anyone else have this experience? I hate hard potatoes!!!!
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