Fingerling Potato
About
Narrow finger-shaped potatoes called "fingerlings" originated in South America, have soft skin and rich flavor. They are creamy white to rich purple in color and come in waxy and starchy varieties They can be used for roasting, boiling, baking, broiling and salads like regular potatoes.
Information
Translations: Fingerling Kartupeļu, Fingerlingo bulvių, Peşte mic de cartofi, Fingerling Krumpir, Giống khoai tây, Fingerling ziemniaków, Fingerling Aardappel, Fingerling आलू, Fingerling Batata, Фингерлинг картофеля, Fingerling πατάτας, الأصبعيات البطاطا, Fingerling 감자, Rybka brambor, Fingerling Kentang, Fingerling patatas, 鱼种马铃薯, Els alevins de la Papa, Fingerling krompirja, Rybka zemiakov, Fingerling di patate, אצבעוני תפוחי אדמה, Fingerling Potatis, Фингерлинг Кромпир, フィンガーポテト, Alevins de pommes de terre, Los alevines de la Papa, Фінгерлінг картоплі, Fingerling Peruna, Fingerling картофи
Physical Description
Fingerlings can be gold, brown, blue or pink in color. They are elongated and knobby.
Colors: Gold, pink or brown
Tasting Notes
Flavors: earthy, floral
Mouthfeel: Earthy, Crunchy
Food complements: Beef, Chicken, Pasta, Salad greens
Wine complements: White wine, Late harvest reisling, Reisling, Viognier
Beverage complements: Beer, Hard cider, Lemonade, Iced tea or soda
Substitutes: Red potatoes, Baby new potatoes, Yukon gold potatoes.
Selecting and Buying
Choosing: Look for unblemished and firm potatoes.
Buying: Available at farmers markets and in the grocery store in late summer.
Preparation and Use
Cleaning: Clean with water as you would any potato
Comments
July 10, 2011
I have riced these potatoes! I know, sounds crazy. Give them a rinse. If they're visably dirty, soak them in warm water and take a kitchen towel and wipe them off. Boil them as you would any potato. Fork tender or so. As you rice them, the skins come off in the ricer. Add a bit of warm milk, chicken/veg broth, half & half, whatever you choose. Mix just until blended. Viola, creamy, yummy mashies!
July 10, 2011
I have riced these potatoes! I know, sounds crazy. Give them a rinse. If they're visably dirty, soak them in warm water and take a kitchen towel and wipe them off. Boil them as you would any potato. Fork tender or so. As you rice them, the skins come off in the ricer. Add a bit of warm milk, chicken/veg broth, half & half, whatever you choose. Mix just until blended. Viola, creamy, yummy mashies!