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In a saucepan, cover the unpeeled potatoes with enough cold water to cover them by 1 inch. Bring to a boil and simmer for 15 to 20 minutes, or until just tender. In a bowl, combine olive oil, vinegar, garlic, cumin, paprika and red pepper flakes and whisk until blended. Drain potatoes, pat them dry, and toss with dressing, scallions and parsley. Cut potatoes into smaller chunks if desired. Add salt and pepper to taste.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Rendered duck fat — confit, roast potatoes, frying, French cooking