One Potato, Two Potato: Growing Fingerling Potatoes

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The flavor of ‘La Ratte’ fingerling potatoes is delectable and unique — not quite earthy, a little on the mushroom side.
The flavor of ‘La Ratte’ fingerling potatoes is delectable and unique — not quite earthy, a little on the mushroom side.
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Delectable ‘Roseval’ potatoes.
Delectable ‘Roseval’ potatoes.
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‘La Ratte’ (golden), ‘Negresse’ (purple) and ‘Bamberger Hörnle’ (pink) fingerling potatoes. 
‘La Ratte’ (golden), ‘Negresse’ (purple) and ‘Bamberger Hörnle’ (pink) fingerling potatoes. 
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Fingerling potatoes with Mint Pesto.
Fingerling potatoes with Mint Pesto.
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Plant seed potatoes (sections of cut potatoes with eyes) about a foot apart in rows.
Plant seed potatoes (sections of cut potatoes with eyes) about a foot apart in rows.
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Pretty potato blossoms, such as these from ‘Roseval’ fingerlings, can be picked for arrangements without harming the plant.
Pretty potato blossoms, such as these from ‘Roseval’ fingerlings, can be picked for arrangements without harming the plant.

“Fingerling” is a popular term used to describe long, thin-skinned, fingerlike potatoes that come in a variety of flavors and colors. ‘Jersey Royal,’ an English heirloom, is renowned for its snowy white flesh and flavor akin to roasted chestnuts. The Dutch red fingerling called ‘Desiree’ has rich yellow flesh and a buttery taste. Blue and purple fingerlings, such as ‘Purple Peruvian,’ have earthy flavors similar to those of mushrooms or walnuts.

Because the texture of fingerlings is firm and waxy when cooked, they make an ideal potato for salads and casseroles. Waxy potatoes don’t absorb oil as readily as mealy potatoes, so they don’t go limp in salads or become soggy in casseroles. They’re also great steamed, sautéed and baked.

One Potato

Cooking and growing fingerling potatoes is easy. Plus, learning more about specific varieties opens up a world of culinary possibilities. To sort it out, let’s begin with two of the best varieties: ‘La Ratte’ and ‘Roseval.’ Both were developed in France and are beloved by chefs for their wonderful flavors and versatility. Perhaps more important to the gardener, they also give excellent yields.

‘La Ratte’ (shown in Image Gallery) came into being through many years of selection by farmers in the Ardêche region of France. It became a culinary favorite upon its introduction to Paris markets in the late 1800s. The heirloom also can be found under two other names: ‘Corne de Bélier’ and ‘Saucisse de Lyon.’

  • Published on Jun 10, 2008
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