Thursday, April 16, 2009

Fingerling Fries

A few years back, I started seeing a lot of fingerling potatoes kicking around places like the Food Network. It seemed that they were one of the new food trends along the lines of grilled lettuce and things of that nature. (Have you ever tried grilled romaine lettuce? I have, and I lived to tell the tale, but I wouldn't rush out to try it again.)

Anyway, I'd never seen a real live fingerling potato until a couple of weeks ago when I was at my brother and SIL's place for dinner, and Shan had acquired some of the potatoes at our local big box grocery store. Surprisingly, the local overpriced grocery store doesn't carry them, though they tout themselves as being a step up from the competition around here. Shan made fries out of the fingerlings and they were super simple and super yummy. The other day, I happened to be in the vicinity of the local big box grocery store while I was dropping off baking for the SPCA bake sale, and I took the opportunity to pick up some fingerlings for myself. They were $4.49 for 5lbs. I thought this was steep for fracking potatoes, but I sucked it up and paid anyway.

After doing a very minimal amount of research, I learned that fingerlings are often a heritage variety, much like heirloom tomatoes. I also learned that there are about 8 different varieties of fingerlings. This site gives you a run-down.

Donna-FFW might agree with me when I say that some of the names of the varieties sound a bit pornographic to me. I mean, the "Purple Peruvian?" The "Russian Banana?" Please!

Anyway, what are they like? Well, astonishingly, they are rather like...potatoes. They are waxy like new potatoes or Yukon Golds, and have yellow flesh like Yukon Golds. I can't remember the last time I tasted a Yukon Gold so I can't compare flavour, but the fingerlings taste very much like the red nugget potatoes I've been eating lately.

They do, however, as I knew from my meal at my brother's place, make great fries. Facilitated by their narrow shape, you just need to cut them in half lengthwise, add some olive oil and seasonings, and Bob's your proverbial uncle.They cook quickly enough, which is helpful, and I can see that they'd be great in soups and stews, and that their neat shape would make potato salads a little more visually interesting. The purple ones would be totally cool in salads.

I'm not potato conoisseur, but I kinda liked the fingerling in the end, price and all.

11 comments:

Rosa's Yummy Yums said...

These are great spuds! I'm addicted to potatoes of any kind...


Cheers,

Rosa

girlichef said...

I love fingerlings...their shape & size are probably what reel me in...but they are mighty tasty, as well.

Donna-FFW said...

I s adore fingerlings, I dont find them much here that often.. I wish I did. These sound wonderful, next time I find them, Im using this recipe. I have one on my blog for braised fingerlings from fine cooking, that is prettyawesome. But fries, hubby and kids would love this!

brightestblue said...

Hmm, potatoes. I'll have to look for these next grocery run.:)

Cathy said...

I only ever see them once in awhile at the store. I have never actually bought them but they always intrigue me.

Elra said...

I like many different kind of potato, especially the Russian Fingerling.
Cheers,
elra

Bob said...

I've never had such fancy pants potatoes before, but they look wicked good. I would definitely eat them. :)

Helene said...

I've never seen these in store. This is great.

Meg said...

Looks delicious with all those spices!

adventureswiththewoods said...

Fingerling potatoes are so good. Your fries look awesome!

Elyse said...

Mmm, these fingerlings look soooo yummy. I can totally hear Donna making jokes about these potatoes in the background :)

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