Fingerling Potatoes

Appearance

2-4 inches long; finger-shaped or oblong; red, orange, purple or white skin; red orange, purple, yellow or white flesh-sometimes streaked with veins of color

Texture

waxy, firm

Flavor

buttery; nutty; earthy; medium sugar content

Best Served:

• Pan Fried or Sauteed
• Baked or Roasted
• Salads

Cooking with Fingerling Potatoes

Fingerling color and shape are a welcome visual addition to any dish. Pan-frying and roasting enhances their robust flavor and showcases their wonderful nutty or buttery tastes. Consider fingerlings as a change-of-pace foundation for a unique potato salad. Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries. Accompany them with a flavorful dipping sauce, like spicy ketchup, romesco, or sriracha mayo.