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Ooh, they are small potatoes with a waxy texture, like Yukon Gold. I like potatoes with texture, either boiled and then with Italian Parsely and butter, or roasted with rosemary and Extra Virgin Olive Oil and a little salt and pepper. A simple dinner of those with grilled Portabellos and Chicken thighs using a BBQ rub that I make is satisfying, ending with a Michigan tart cherry pie with so many cherries that there is no room for the horrible gelatinous glop mass manufacturers use.What does that mean...?