Potato Fingerling (Organic)

Fingerling potatoes are small, elongated, finger-shaped (or slightly knobby/crescent-shaped) potato varieties that are fully mature when harvested—not simply “baby” or new potatoes.

Appearance

They are typically 2–4 inches long (sometimes longer, up to 6–10 inches depending on variety) and 1–2 inches in diameter. Skins are thin and range from pale yellow/tan to rosy red, pink, or deep purple. Flesh is usually yellow or creamy, though some varieties (especially purple ones) have colored flesh that stays vibrant when cooked. Many have numerous eyes and a somewhat irregular, rustic look.

Flavor and Texture

Most fingerlings are waxy with a firm, moist, creamy texture that holds its shape well when cooked. Flavor is richer and more complex than standard white or russet potatoes—often described as nutty, buttery, earthy, or slightly sweet. Specific notes vary by variety: Russian Banana is particularly buttery; French Fingerling leans nutty; Purple Peruvian is earthier; La Ratte has distinctive chestnut- or hazelnut-like tones.

Culinary Uses

Their thin skins mean no peeling is needed. They shine when roasted (whole or halved) with olive oil, salt, and herbs—the skins crisp while the insides stay creamy. They’re excellent in potato salads, gently boiled or steamed, sautéed, or as colorful sides. They pair well with roasted vegetables, proteins, and dressings. Less ideal for fluffy mashed potatoes or classic fries compared to russets or Yukon Golds.

Nutrition

Per 100 g cooked, they are similar to other potatoes (roughly 70–80 calories, ~16–18 g carbs, 1–2 g fiber, 2 g protein) but often higher in vitamin C and potassium than russets. Colored varieties add extra antioxidants (carotenoids in yellows; anthocyanins in purples and reds). Eating the skin maximizes fiber and nutrients.

Nutrient Farm Vegetables are produced with the highest levels of farming stewardship.