It is easy now to find many varieties of potatoes at the market or the nursery -- yellow-, pink-, and purple-fleshed; waxy and floury; baby, fingerling, and new. Cranberry Red are super-sweet and magenta inside, and I love roasting them in salt. Choose small potatoes for this recipe; they will cook faster and make a very pretty hor d'oeuvre or side dish. The bright red flash of the Cranberry Red potatoes is striking when accented with the green chives and white cream.
We're giving away a copy of The Art of Simple Food II! To enter, tell us in the comments: What's your favorite type of potato to cook? We'll choose a winner this Friday, November 22 -- unfortunately, we can't ship outside the US.