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A small, narrow potato (generally 2 to 4 inches in length) that is actually a very young tuber. The potato has a finger-like appearance and a firm texture that varies from moist to dry, with a flavor that ranges from a mildly sweet to rich and nutty. Like many other potatoes, the finger or fingerling potato as it is also known, can be baked, boiled, fried, grilled, roasted, steamed, or sautéed. There are a variety of different finger potatoes available such as the Austrian Crescent, Buttercream, French Fingerling, German Kipfler, Purple Peruvian, Ruby Crescent, and the Russian Banana. Also referred to as Fingerling Potatoes.
The Austrian Crescent is a good potato for boiling or steaming, providing a cream colored flesh that goes well in salads or side dishes. This potato may have a small crescent shape or also be somewhat straight in appearance. The Buttercream is a smaller potato with a tan colored skin covering a cream-colored flesh that can be boiled, steamed or baked. It is not considered to be a good potato for salads since the texture is not firm and crumbles easily. The French Fingerling, which is more plump and oval than other varieties, has a red outer skin covering a moist cream-colored flesh that provides a somewhat nutty flavor. It can be baked, fried, grilled, sautéed, or steamed. The German Kipfler is a yellow fleshed variety that is considered to be a good potato for making salads. It has a firm flesh that retains its shape well for a variety of baked recipes. The Purple Peruvian, native to Peru, has a purple outer skin that covers a lavender colored flesh. Since this potato has a firm texture that cooks quickly, it can be baked, steamed, or microwaved for shorter periods of time than the yellow or white fleshed varieties. It is a good potato for salads. The Ruby Crescent has a finger-like appearance covered in a ruby colored skin covering a cream colored flesh. This variety is firm textured and well suited for roasting or steaming to be served in salads or side dishes. The Russian Banana, native to the Russian region, is tan skinned with a white to cream inner flesh. It can be baked, steamed or fried to be served as a side dish or salad potato. It provides a rich buttery flavor.
When selecting, choose those that are firm and plump, avoiding those that have shriveled skins, sprouting eyes, soft spots, blemishes and green spots. Store potatoes in a cool dry place. They will keep at room temperature for up to two weeks and longer when stored in cool temperatures. Do not store in the refrigerator because the cold temperatures will convert the starches into sugar and the potato will become sweet and turn a dark color when cooked. Do not store with onions, the gas given off by onions accelerate the decay of potatoes.
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