Bought these tiny guys (they were smaller than they seem in the picture...wide angle lens) this morning while at the Farmer's Market. I remember enjoying potatoes from my Grandma's garden, and I always hear that the smaller, early ones are the best. The vendor reinforced such belief.
I tried this cooking method at lunch and there were many happy food sounds. Grunts, yums, uuuummms, and the like. There definitely is a different texture to these little guys. Smoother. Less starchy maybe? Not quite sure how to put it. Definitely a step up from the typical potato (which I happen to enjoy quite a bit, by the way.)
We didn't have any fresh herbs that fit, so I just used dried dill. Winner!