Mixed fingerling potatoes
Credit:Jessica Wrubel, Special to Metromix
Robert Maddox of Sun One Organic Farm in Bethlehem says the best way to eat these beauties is to leave the dirt on 'em (it "locks in the flavor"), cut lengthwise, toss with olive oil, garlic, shallots and rosemary, and cook in a tinfoil pouch over an open flame.
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