Small to medium in size, with a tender interior, Idaho® fingerlings are making it big on the side. Popular as a side dish, versatile fingerlings can be cooked or roasted whole, stuffed, shaved and chipped, and even braised in oil for an earthy confit.
Idaho produces three main fingerling varieties:
French fingerlings offer a smooth, dark rosy skin; waxy, yellow flesh interior; and a delicate, nutty flavor.
Russian Banana fingerlings are smaller than French fingerlings, and present a buff-yellow skin, light-yellow interior, waxy flesh and a rich, buttery flavor.
Purple Peruvian fingerlings make a dramatic impression with purple skin and dry, bright-purple interior. Their mild potato flavor ensures customer satisfaction.
Idaho fingerlings are available beginning with fall harvest through spring. Their delicate texture makes them an ideal complement to tender seasonal vegetables in Smoked Shiitakes with Fingerling Potatoes, Shallots and Urfa Chili-Kewpie Mayo or as a standalone side, like Buttermilk Idaho® French Fingerlings. Idaho Potato Commission preparation tips include:
- To expedite roasting times, steam or microwave the fingerlings first
- Boil fingerlings in a solution of water and apple-cider vinegar to maintain color and flavor
- Toss them in a 50/50 combination of olive oil and butter to produce a roasted-potato color and flavor
- Herbs and spices take fingerling flavor profiles to the next level. Experiment with sage, rosemary, savory, dill and fennel
For more information about Idaho fingerlings, visit foodservice.idahopotato.com. To research menu concepts using all the Idaho potato varieties, visit the IPC recipe database at foodservice.idahopotato.com/recipes. While on the site, check out the helpful size guide and Idaho potato preparation tips, and find answers and solutions to operational and culinary FAQs.