Private Selection
Private Selection Petite Fingerling Potatoes
What it is
These are small, elongated potatoes, often referred to as fingerlings due to their shape. They typically have a waxy texture and a delicate, earthy flavor. Their thin skins are edible, making them convenient for many preparations. The petite size means they cook relatively quickly compared to larger potato varieties. They are a versatile ingredient for a variety of dishes.
How people cook with it
Petite fingerling potatoes are excellent for roasting, boiling, or pan-frying. Their small size makes them easy to handle and cook evenly.
- Roasted as a side dish
- Boiled for potato salads
- Pan-fried with herbs
- Added to stews
To prepare, simply rinse the petite fingerling potatoes under cool water to remove any dirt. You can leave the skins on for added texture and nutrients. For roasting, toss them with olive oil, salt, pepper, and your favorite herbs like rosemary or thyme, then spread them on a baking sheet and roast until tender and slightly browned. When boiling, place them in a pot of cold, salted water and bring to a boil, cooking until fork-tender. They are also delicious when sliced and pan-fried until crispy.
How it differs from similar foods
Compared to starchy potatoes like Russets, fingerlings are less likely to fall apart when cooked, holding their shape well. Their thinner skins also require less preparation than thicker-skinned varieties, and their flavor is often considered more nuanced.
Who it is for
Home cooks seeking a convenient and flavorful potato option for everyday meals and special occasions.
How to keep the rest
Store any unused petite fingerling potatoes in a cool, dark, and well-ventilated place, such as a pantry or cellar. Avoid storing them in the refrigerator, as this can affect their texture and flavor. Keep them away from direct sunlight and onions, as this can cause them to sprout more quickly.