Ask Dr. Potato

With 931 posts, chances are there's already an answer to your question. Please try searching below before submitting a question to Dr. Potato. Use multiple words to help narrow down the results. For example, search for "potatoes" and "group" if looking for an answer on cooking potatoes for large groups.

Back To Dr. Potato Home

Fingerling Potatoes Can Be A Unique Side Dish, Ingredient, Or Entrée


What can I do with Idaho® Fingerling potatoes to make them taste unique for my guests?


Those cute little marble size colorful fingerlings like the Russian Banana, the Purple Peruvian or the French Fingerling (with a light pink interior) taste great when steam or boiled and cut up into a salad as well as when roasted in a pan or the oven. Just recently a group of chain restaurant chefs took on the challenge to do something a little different with these tiny morsels of flavor. My photography leaves a little to be desired, but hopefully you get ideas out of these shots that will encourage you to try something a little different.

One team poached their Purple Peruvian potatoes in clarified butter and aromatics, almost like a confit.

Another grated the Purple Peruvian potatoes and made delicious, really earthy potato pancakes. Just remember to grate into water and add a little acidity to the water such as vinegar or citrus juices.

One team cut the potatoes into small dices and made a version of a classic risotto substituting the typical rice for the starch, with the red French Fingerling.

Perhaps the most unusual effort was a chef's interpretation of what a salsa could be, savory instead of sweet or spicy. Boiled French Fingerlings were cooled with a touch of fresh lime and cut into small chunks. Diced tomatoes and other herbs were added. This was served over a deconstructed traditional Mexican dish. Wouldn't it make a nice side to pulled pork and fresh avocados and masa flour dough?