All over Prince Edward Island vendors are selling a Spud Isle specialty — tiny, new potatoes. These potatoes (the largest are the size of a golf ball) have a unique, slightly mineral taste, the product of PEI’s red earth and salt air. They are great tossed with parsley, olive oil, sea salt and ground pepper. Equally good with melted butter. HG likes to smother them in a mixture of chopped dill, garlic, olive oil and Greek yogurt. Unadorned, the little spuds are a nice companion to any cold soup (like the beet borscht and sorrel soup HG’s Mom used to make). When BSK makes roast or grilled chicken she usually usually roasts a big pan of the wee taters with an abundance of herbs, olive oil and garlic. Crisp and intensely flavorful. The potatoes should not be overcooked. They should remain slightly al dente. Only potato to match the PEI product are the little ones La Famiglia would consume on Nantucket Island many years ago. These were a favorite of young gourmand SJ. There must be something about potatoes grown on a salt sea island.
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