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.
