Description

Don't be afraid. A fingerling potato might look gnarly, something like a bloated digit sprouted from the hand of a fairy tale witch. But what a fingerling lacks in eye appeal it more than makes up for in flavor and texture.
No doubt that's why these tubers have become a mainstay on menus at chic restaurants. Their unique flavor profiles are part of the pleasure . some taste buttery sweet, while others have a subtle chestnut flavor. A hold-together texture is enticing, too. They keep their shape when cooked, and are generally more suited to moist cooking methods than roasting. Slowly braised or quickly boiled, they soak up even more flavor, enriched by wine or broth, olive oil, herbs and/or spices.
Store unwashed fingerlings at room temperature in a dark, cool, airy location, such as in a basket or open paper bag. Do not store in a sealed plastic bag. Wash in cold running water and pat dry before using. Fingerlings have thin skins and are usually cooked and eaten unpeeled.