Don't be afraid. A fingerling potato might look gnarly, but what a fingerling lacks in eye appeal it more than makes up for in flavor and texture.
Their unique flavor is part of the pleasure, while their hold-together texture is enticing, too. They keep their shape when cooked, and are generally more suited to moist cooking methods than roasting. Slowly braised or quickly boiled, they soak up even more flavor, enriched by wine or broth, olive oil, herbs and/or spices.
Store unwashed fingerlings at room temperature in a dark, cool, airy location, such as in a basket or open paper bag. Do not store in a sealed plastic bag. Wash in cold running water and pat dry before using. Fingerlings have thin skins and are usually cooked and eaten unpeeled. As featured in the LCBO Magazine, we have them! Only $3.99/lb. Here are delicious ways to enjoy them:
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