Fingerling potatoes are what I like to call “designer potatoes.” They’re cute, have a certain style to them and are available in gold, red and dark purple. Because of their size—think of chubby fingers—they cook quickly. Boil them for about 10-12 minutes, or until easily pierced with a knife. Or drizzle them with oil and roast them in the oven at 400 degrees for 20-5 minutes. Don’t bother peeling them because their varied colors add to the final presentation.
Not all grocery stores sell fingerlings, and when they do they’re likely to be prepacked in 1-to-2-pound bags.