Plumper than most fingerlings, these oblong shaped tubers have a dark-purple skin and solid, dark-purple flesh that retains its color when boiled. Tubers have an excellent earthy flavor, especially when roasted. We use this potato 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 Creamy, smooth texture with exceptional flavor lends itself well to salad with thinly-sliced red onions and chunks of crisp cucumbers. This Japaneese potato salad is just another standout recipe that this potato is well suited for. 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.