A golden crescent-shaped fingerling with deep yellow flesh. The waxy and firm texture is delicious for salads or roasting. This variety is also known as Kipfel — German for “croissant” — hence the lovely name “Austrian Crescent.”So tasty for hasselback potatoes, don’t let the name of the recipe name fool you into believing it is a “hassel” to make, it is so simple and delicious that we find ourselves making almost monthly. Fingerling potatoes are also well suited for roasting with herbs and garlic and for skillet roasted potatoes! This fingerling potato salad is sure to satisfy your potato craving and the NYTimes suggests this grilled fingerling potato salad When roasting, we love mixing this potato with the French Fingerlings, Magic Molly Fingerlings for the color combination as well as for variations of flavor and textures. While we scrub our potatoes, and cut the spots out, we nearly always leave the skins on.
Sold as a 1 pound bag.