Why choose fingerling potatoes? Strohauer Farm’s fingerling potatoes are smaller in size, which makes them convenient, flavorful and versatile. Because of their size, fingerlings bake quickly. They can also be roasted, grilled, steamed, sautéed, boiled, fried or mashed. However you prepare them, fingerlings add outstanding flavor and color to your favorite meal.

Fingerlings resemble your finger, hence the name fingerlings. These potatoes are typically 1 to 2 inches in diameter and 2 to 5 inches long. They are known for their moist, waxy or dry texture, rich flavor and vibrant colors.

Strohauer Farm’s recommends that you do not peel your fingerling potatoes. Most of the nutrients come from the potato skin, which makes them a good source of potassium, and an excellent source of vitamin C, copper. By leaving the skin on, the potato flavor is fuller and more complete. Plus they will hold their shape and absorb less water.

Varieties

	Russian Banana - The superstar of fingerlings and a favorite among chefs, heralded for excellent flavor and versatility. Yellow, banana-shaped, waxy-type tubers with firm texture are great baked, boiled or steamed.
	French Fingerling - A gourmet quality fingerling with satin purple-pink skin and yellow flesh with an interior ring of pink when cut across. Produces good-quality, medium sized tubers, which are a great addition to any plate.
	Rose Finn Apple - The classic European fingerling with its slender shape, rose-colored skin, smooth, firm, yellow flesh, waxy, moist consistent texture and distinct eyes. This savory delight is favored as a puree to thicken soups, sauces and gravies but also makes a delectable roasting potato.
	Purple Peruvian – This heirloom variety has beautiful purple skin, bluish or lavender flesh and an earthy flavor. Long cooking will diminish the color. The intense color is preserved best by microwaving; however, steaming and baking are also excellent preparation methods.
	Purple Majesty – Oval shape with blue skin and flesh. The flavor is mild and floury. To maintain the color, the best method of cooking is to sauté. They also lend an interesting color to mashed potatoes or potato salads.
	Yukon Gold - This is a specialist potato. It is a very attractive, bold, yellow baking and frying variety, which stands out visually from other varieties. With a great buttery flavor and floury flesh, these potatoes have a moist, almost succulent texture and make excellent mashed potatoes.
	Red - Bright-red coloring with firm, smooth-skin. These waxy potatoes hold their shape after they're cooked, which makes them great for making potato salads, scalloped potatoes, or any of your favorite dishes using diced or sliced potatoes.
	Russet - These potatoes are oblong with russetted brown skin (almost like netting). They are high in starch and low in moisture, making them ideal for baking. Russets are best for baking and yield light, fluffy mashed potatoes.