The humble potato has been around for quite a while.
Some even say it has changed the course of history. Its roots are in the Andes of South America where it was first cultivated nearly 7,000 years ago. Today, potatoes are available in all shapes and sizes. Fingerlings are typically about the length of a finger (hence the name), but can vary widely in shape and color. There are many varieties of these small, finger-shaped potatoes, but they all tend to be low in starch and have a fine flavor and firm, waxy texture.
Fingerlings should be stored unwashed at room temperature in a cool, well ventilated area. Do not store in a sealed plastic bag - keep in a basket or open paper bag. Wash in cold running water and pat dry before using. Fingerlings have thin skins and may be cooked and eaten unpeeled.
Amarosa Fingerling Potatoes - per lb|
The AmaRosa has smooth, deep-red skin & flesh that retains its vivid color and sweet flavor even after cooking.
Purple Peruvian Fingerlings - per lb|
Not only are Purple Peruvian Fingerlings really, really purple all the way through - they are delicious!
Mixed Marble Potatoes - per lb|
Mixed Marble Potatoes are a delightful mix of tiny Red, Gold, Red and Purple "creamer" potatoes.
The Kennebec is a big, hefty and versatile potato with creamy, ivory-colored flesh and rich, earthy & nutty flavor.
Okinawan Purple Sweet Potato - per lb|
Vivid purple Okinawan sweet potatoes taste great, whether baked, boiled, fried, roasted or grilled