Joseph Lenn, Blackberry Farm's chef de cuisine, serves this simple but nuanced dish as both a course on tasting menus and an accompaniment to entrées or a family-style side dish. He uses Princess LaRatte, Pontiac, or Kennebec potatoes grown on the farm, but any fingerling variety or red bliss potato will work. If you prefer an aged cheese, Lenn suggests using a microplane to grate
Parmigiano Reggiano over the final dish.