A few words about fingerlings
Like all potatoes, fingerlings trace their roots,
to the Andes Mountains of Peru, where they were planted by ancestors of
the Incas. They have been used as currency, medicine and clocks. It is
believed that the first potato was domesticated more than 6,000 years
Small potatoes in size. Big in flavor.
Fingerlings are not large. They look more like
stubby fingers. Thus the name 'fingerling.' And therein lies their unique
appeal. Fingerlings are known for their rich flavor, moist, waxy or dry
texture and striking colors. Fingerlings taste great roasted, steamed,
grilled, fried, sautéed, or boiled. Named for their finger-like
appearance, a fingerling is typically 1 to 2 inches in diameter and 2
to 3 inches long.
This short, stubby potato came over to the States
from France. It has pinkish-red skin, smooth, moist yellow flesh with
streaks of pink. In short, it's a beauty. And packs a delicious smooth,
nutty flavor. This variety is great baked and served warm or roasted,
steamed, grilled, fried and sautéed. The creamy flesh and nutty
flavor make them a welcome addition to any table.
You guessed it. This potato hails from the Russian
and Baltic States. It is yellow, through and though with a rich, buttery
flavor. This is the potato you're most likely to find at fine restaurants.
Best baked, steamed, fried or in salads.
A simply beautiful, smooth yellowish tan
skin and light-yellow flesh of central European descent. Long, slender
tubers that typically reach three to four inches long define this potato.
Excellent boiled, steamed or in salads.
Like the name, this slender fingerling has a ruby
skin with yellow flesh. This short, slender, knobby blusher is also a
favorite of fine restaurants. This potato holds is shape well, making
it an excellent choice for salads. A deep, earthy flavor making adding
butter, sour cream or bacon bits
practically a sin. Do it if you must, but in moderation if you don't mind.
Excellent roasted or steamed.
A small, new potato, the Buttercream is fluffy
with golden skin, yellow flesh and a smooth, buttery flavor. At around
one inch in diameter, these tasty little potatoes are excellent boiled,
steamed or baked. Not the best candidate for salads, as the texture is
soft and tends to disintegrate.
This potato is from the ancestral birth place of
the potato. Peru. A recent introduction to the U.S., this potato has been
a staple part of the diet in the Peruvian Andes for as long as anyone
can remember. Its beautiful purple skin, bluish, lavender flesh and earthy
flavor makes an excellent salad or smooth-textured purple purée.
Purple potatoes typically cook faster than yellow or white potatoes. Long
cooking will diminish the color. Microwaving preserves the color the best,
but steaming and baking are also excellent preparation methods.