Buttermilk Idaho French Fingerlings

Eagle ID (April 17, 2015) — 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 a earthy confit. Idaho produces three main fingerling varieties:

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 preparations tips include:

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.

About the Idaho Potato Commission
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous “Grown in Idaho®” seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho’s growing season of warm days and cool nights, ample mountain–fed irrigation and rich volcanic soil, give Idaho® potatoes their unique texture, taste and dependable performance. These ideal growing conditions are what differentiate Idaho® potatoes from potatoes grown in other states. For more information, visit: www.idahopotato.com.