Friday, 24 August 2007
Russian Banana Fingerling Potatoes
There are actually quite a number of varieties of fingerling potatoes - they are not a variety but a set of varieties which have some similiarities. The most noticable similarity is the one that gives them their name: they are smallish, long narrow potatoes - finger shaped, more or less. Each variety has its' own qualities, but in general they are a nice balance between starchy and waxy in texture. They are most frequently recommended for potato salads, but they are very flexible and can be used for boiling, baking or even grilling. (Each variety is a little different, so ask about which ones you are getting.) Russian Banana is probably the most common fingerling potato, and a very versatile one.
No doubt it would be an excellent potato for Russian Salad, or simply tossed with oil and herbs and roasted. See them here in Fingerling Potato Salad.
Fingerling potatoes can be stored, but I would think that with their small size and thin skins they may not keep as long as regular potatoes. Also, given their thin skins I have never found it worthwhile to peel them. Just give them a good scrub before cooking them.