This is Deja vu all over again. I think it's a sign I need to make these. Check the post from Caliloo a day or so ago. These must be some great potatoes. Thanks for the prod to try my hand at these spuds.

Here is a link that might be useful: Caliloo's Papas Fritas

OMG LOLOLOL!

I haven;t thought about these in 15 years and here they are twice in a few days!

Ginger - this is definitely a sign from the food gods that they *need* to be made!

Alexa

This is why I love these forums! All somebody has to do is whisper about a tasty recipe and it is suddenly "divine intervention" and about 100 people will be making this dish over the weekend and posting about it, LOL LOL! The power of suggestion is never stronger than here on Garden Web!

So Woodie, you're saying Caliloo was being suggestive, huh? ;)

I was listening to Melinda Lee this morning (cooking show in LA area) and she mentioned these. She read that the potatoes used should be older potatoes, not too hard, with just a wrinkling beginning on the skin. Just passing this along.

Thank you....every little bit of info. helps ! :-)

I LOVE Melinda Lee! Yep, these are just cryin' to be made!

Tikanas

I first tried these potatoes in Argentina. Later I had them in southern Spain at the hotel I worked. Someone told me these potatoes were invented in a train in France. The cook ran out of gas while frying potatoes. After he changed the gas canister and reheated the oil, the potatoes puffed up, so they were "discovered" by fate.