Fingerling Potatoes

Potatoes are very important, and there are many types of them like fingerling potatoes, purple, red, yellow, etc. Potatoes are the fourth most popular crop on the planet, following wheat, corn, and rice. Potatoes originated from South America and eventually spread through many other countries.

The potatoes are pretty easy to cultivate and store. There are wide varieties of them, each one with its particular characteristics. One of the most desired types is the fingerling potato.

The fingerling is a type of potato that grows way smaller than a regular potato.

This potato has an elongated shape that makes it look like a finger. Like all other potatoes, this type also origins in South America. These small potatoes produce more potatoes per seed than their standard counterparts, and the growing process of these usually takes longer than the normal ones. The fingerlings’ storage is very similar to the regular potatoes, which require a dark and cool storage area.

fingerling potatoes

There are many varieties of this vegetable, and they all are quite a delicacy:

  • French Fingerling
  • Gold Fingerling
  • Austrian Crescent
  • Rose Finn apple (a small potato with rose skin)
  • Swedish peanut (a potato with a golden skin that tastes perfect when baked)
  • Russian banana (are ideal for creating potato salads)

Like the normal variety you can find these in a wide array of different colors and textures. Some are waxy and white, while others can be starchy and red. Still, the culinary potential for this vegetable is limitless.

Many people believe that fingerlings are the same as new potatoes.

They are not the same. Fingerlings and new potatoes have similar size and appearance. New potatoes are small because they are not fully developed, unlike the fingerlings. Tasting both new and fingerling will immediately  that the fingerling is fully mature by the way it tastes. Also, the cooking time is way less than for the normal ones, less than 25 minutes.

Another benefit is that they possess a remarkable flavor that can be brought out by boiling or baking them. (reference)