Vegetable
Fingerling
B tier
Fingerlings are a shape class—small, finger-long tubers—not one pedigree. Russian Banana, Rose Finn Apple, and many others share elongated form, thin skins, and dense waxy-to-creamy flesh that roasts as whole pieces without endless chopping. Nutty flavour and restaurant plating appeal drive their premium price at markets. Roast or sauté whole after a brief parboil; smash lightly for crisp edges. Excellent warm salads with herbs and vinaigrette. Scrub rather than peel. Cook times are short compared with large bakers, so watch the pan closely.
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Characteristics
Preparations
Traits
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Elongated Andean landraces inspired later fingerling types.
French fingerlings such as La Ratte gained chef fame.
American gourmet markets popularised fingerling as a class.
Restaurant menus treated fingerlings as default premium small potatoes.