| Truly
the classic European fingerling with its slender
shape, rose-colored skin, smooth, firm, yellow
flesh, waxy, moist consistent texture and distinct
eyes. This savory delight is flavored as a puree
to thicken soups, sauces and gravies but also
makes a delectable roasting potato. |
The superstar of
the fingerlings and a favorite among chefs heralded
for their excellent flavor and versatility. Yellow,
banana-shaped, waxy-type tubers with firm texture
great baked, boiled and steamed. |
A gourmet quality
fingerling with satin purple-pink skin and yellow
flesh with an interior ring of pink when cut
across. Produces good-quality, medium sized tubers
which are a great addition to any plate. It is
said that this fingerling arrived in this country
in a horse's feedbag. |
Similar to the Russian
Banana with its yellow skin and flesh. This fingerling
has a rich and nutty flavor and has long been
a favorite of fine chefs. Wonderfully smooth
and creamy when pureed yet maintains a firm texture
when cooked. |
Southwest Fingerling Potato Salad: recipe
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Fingerling
potatoes, because of their versatility and
size are great
time savers and compliment roasted chicken,
grilled meats, and add a gourmet touch to salads
and vegetable medley's. Bake, roast, grill,
steam, fry, saute, boil or mash these gems
and discover their superior flavor.
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