Take Sides: IDAHO® FINGERLING POTATOES Fit the Bill
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:
- French fingerlings offer a smooth, dark rosy skin; waxy, yellow flesh interior; and a delicate, nutty flavor.
- Russian Banana fingerlings are smaller than French fingerlings, and present a buff-yellow skin; light-yellow interior; waxy flesh; and a rich, buttery flavor.
- Purple Peruvian fingerlings make a dramatic impression with purple skin and dry, bright purple interior. Their mild potato flavor ensures customer satisfaction.
- To expedite roasting times, steam or microwave the fingerlings first
- Boil fingerlings in a solution of water and apple cider vinegar maintain color and flavor
- Toss them in a 50/50 combination of olive oil and butter to produce a roasted potato color and flavor
- Herbs and spices take fingerling flavor profiles to the next level. Experiment with sage, rosemary, savory, dill and fennel
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.
