-=> JIM WELLER wrote to DAVE DRUM <=-

 JW> potato skins taste like dirt!

 DD> I've never noticed that. Prolly 'cause I scrub them with a stiff
 DD> bristle vegetable brush if not peeling them.

 JW> Mark spoke about saving time and effort; scrubbing properly takes
 JW> longer than peeling!

Not at my house. I don't have one of those fancy lathe-like peelers that
can be used for taters or apples. I scrub the taters under running water
just enough to get the residual surface dirt off.

 JW> Another fancy potatoes recipe:

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Pastorio's Pommes Dauphine
 JW>  Categories: Potatoes, Tnt, Dairy, Eggs, French
 JW>       Yield: 4 Servings

Back atcha ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Roasted New Potatoes & Tomatoes w/Lardo 
 Categories: Five, Potatoes, Herbs, Pork
      Yield: 4 servings

     12    Fingerling or other new
           - potatoes
           Olive oil
           Salt & pepper
      1    Sprig rosemary
     24    Cherry tomatoes
      8 sl Lardo *

  * Lardo is a type of salumi made by curing strips of
  fatback with rosemary and other herbs and spices.

  Toss the potatoes with olive oil and a light seasoning
  of salt and pepper, and roast in a 375ºF/190ºC oven for
  about 35 minutes. Add rosemary; roast for another 5
  minutes. Add the cherry tomatoes and cook for 5 minutes
  more, until the skins on the tomatoes begin to split and
  the potatoes are tender when pricked with a knife.

  Transfer to a serving dish; just before bringing to the
  table, layer the lardo on top.

  By: Oliver Schwaner-Albright

  Yield: Serves 4 

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

MMMMM

... If you want to grow old gracefully don't try to learn new dances.
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