Explore the world of different color, shapes, texture, and flavors of 7 different types of fingerling potatoes. Stay to the end to get a recipe that it simply smashing!!!!
The world of potatoes is vast! It may seem like there are only 3, Russet (often what people just call Idaho despite all the other types of ones they grown there), Red Skinned, and Yukon Gold. But that's only scratching the surface. In recent years I have been excited to see more purple potatoes in the stores.
But what I am really excited about is fingerling potatoes. These potatoes are shaped more like our fingers, they are long and slender! I love them for their thin skin (no peeling ever needed) and their great flavor.
Come along with me to explore different kinds of fingerling potatoes and I got a recipe for some Smashed Fingerlings that you are just going to want to make over and over again!
Different Varieties of Fingerling Potatoes
There are many different types of fingerling potatoes. I know I have not had them all but I have had my fair share of them.
The most common variety you are going to find is called Russian Banana. No it doesn't taste like a banana! They have a buttery flavor with a light colored skin, much like a Yukon Gold. They are an heirloom variety grown by Russian settlers.
If you are shopping in the grocery store and find a light brown fingerling potato more often than not this what you are getting. And that's great because they are fantastic. They are also often in bags of mixed fingerling potatoes usually with a red one like the ones in the photo above taken at a Kroger store.
Here are some other varieties to look for:
Ruby Crescent
This was the first time I have seen a fingerling quite this color. It is brown but with some pink hue in it. It's really a pretty potato. It has a sweeter more earthy flavor than the Russian Banana, making it a nice compliment to it.
Amarosa
This fingerling was a deep red color, almost purple. The inside of this potato was the same color as the skin. The color is retained when cooked, making for an excellent presentation.
Rose Finn Apple
These are gorgeous potatoes that are yellow with a rosy blush on them. They are worth having for the color alone but you will also love their slightly sweeter flavor with earthy notes. As the sign in the photo says they are great for a potato salad.
La Ratte
Without a doubt these are my all time favorite fingerling potato and one of my favorite potatoes period. I swear these potatoes are injected with parmesan cheese. They totally taste like it. They are so good with just boiled and topped with some good salt and freshly cracked black pepper.
Alaskan
I found these ones at Specialty Produce in San Diego on my birthday one year. When cooked these ones kind of remind of sweet potatoes with their creamy texture and sweeter flavor. The sweet potato lover is definitely going to want to seek these ones out.
Purple Peruvian
These ones are a dark purple color outside and inside with some white marbling. Just a beautiful potato that will make any dish you use it a show stopper.
How to Tell if Bad?
Just let any other potatoes you are asking the same questions:
- Is the skin turning green?
- Are eye growing?
- Does it feel soft?
- Is it wrinkly?
- Does it smell bad?
The big thing especially with the light skinned fingerlings like Russian Banana is that they turn green and you can see it pretty easily, like in the photo above. Those you want to avoid buying in the store. It is caused by light, so keeping your potatoes in darkness is key to their longevity.
READ MORE - 5 Signs to Look for to Tell if a Potato is Bad
Smashed Fingerling Potato Recipe
Making this potato dish is a two part cooking process.
- First you boil the potatoes.
- Second you smash them and fry them in a bit of oil or better yet bacon fat!
This second part gives the potatoes a crispy outside that just add another textural element.
If this recipes sound good make sure to check out these other potato recipes as well:
Ingredients
- 2 to 3 pounds fingerling potatoes assorted varieties if possible
- cooking oil or bacon fat
- kosher salt to taste
Instructions
- Wash the potatoes, but do not peel.
- Place the potatoes in a pot of salted water and bring to a boil. Reduce to low and simmer until fork tender.
- Completely drain out all the water. Lay the potatoes out to dry for 5 minutes.
- Slightly smash the potatoes with a meat tenderizier, a big spoon, or your hand. Just gently push down on them until they are flatten just a bit.
- Cover a frying pan with enough oil or fat to cover the surface. Heat the pan up over medium high heat.
- Add the potatoes without them touching, you'll have to work in batches. Cook until brown on one side and flip. About a couple minutes per side. You may need to add more oil or fat between batches.
- Salt to taste and serve hot.
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