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.