2007 BCS Champions

2007 BCS
National Champions

2003 BCS National Champions

2003 BCS
National Champions

1958 National Champions

National Champions

NCAA Baseball Championships:



DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.

The Long’s
Simple New Potatoes in White Gravy

New PotatoesThese super simple new potatoes make a great, versatile side.

For the past 15 years or so, I’ve planted Irish potatoes every February. It’s a tradition I inherited from my father that goes back several generations. Considering how inexpensive potatoes are at the produce stand, I sometimes question why I go through the trouble of planting them, working them, and harvesting them each year. Then I cook up a batch of these new potatoes in May (the small ones taken early before the full crop is harvested) and I remember why I go through the effort. My wife says they “taste like spring” and my kids gobble them up. Would they taste the same with store-bought potatoes? Probably so, though I have yet to find out.

Simple New Potatoes in White Gravy



Small red potatoes (about a dozen)

1 cup and a half of milk
3 tablespoons flour
3 tablespoons butter
Salt and Pepper to taste


The Process:


First, wash the potatoes well. Whether you peel them or not is entirely up to you. Place the potatoes in a sauce pan and add enough water to cover them by about an inch. Bring the water to a boil, then add a liberal amount of salt. Meanwhile, in a seperate container, thoroughly mix the milk and flour. Let the potatoes boil until they’re fork tender, then drain the water. (I just use a lid to keep the potatoes from escaping when I pour out the water.) Return the potatoes to the stove on low heat and add a little more salt and the pepper. Next, add the butter and let it melt, then add the milk and flour mixtire. Stir well, let it cook for a minute or two to thicken up, and serve immediately. If it gets too thick, just add a little milk and stir. Simple but delicious!


While this serves a great side dish for grilled meats, it also goes well with several recipes I’ve posted here like round steak and fried fish.




Bon appétit!

Scott Long





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