French Fingerling Potatoes
Inventory, 10 lbs : 0.61
This item was last sold on : 01/20/18
French fingerling potatoes are slender, cylindrical with rounded ends, and are slightly larger than other fingerling varieties, averaging 6 to 7 centimeters in length. Its rose-colored skin is thin and smooth with some shallow eyes and spots. The French fingerling’s flesh, a marbling of pink and ivory, stays firm and waxy when cooked and offers a robust, earthy and buttery flavor.
French fingerling potatoes are available year-round with peak season in late spring and early summer.
French fingerling potatoes, botanically classified as Solanum tuberosum, are popular in France, its place of origin, as well as in the United States where it is considered a specialty. French fingerling potatoes are also known as Roseval and Nosebag.
French fingerling potatoes offer vitamin C and potassium.
French fingerling potatoes are best suited for cooked applications such as roasting, baking, and steaming. Their thin skin is edible and need not be removed before eating. French fingerling potatoes are perfectly sized for roasting either whole or halved with complimentary fresh herbs and dry spices, and they hold their shape well which makes them an excellent casserole and salad potatoes. French fingerlings can also be browned in a skillet and then slow braised in broth to finish. French fingerling potatoes pair well with garlic, shallots, tomato, lemon, cilantro, chives, chervil, rosemary, sage, thyme, fennel, leeks, vinegar, Dijon mustard, hazelnut oil, bacon, roast chicken, wild game, liver pate, and light bodied red wines. The thin skin of French fingerlings gives this potato a shorter shelf life than other varieties. To store, keep French fingerlings in a cool, dark place and use within one week.
Rumor has it that the French fingerling was first smuggled to the United States in the nosebag of a horse. As a result, it was known in the United States as the Nosebag potato, a name that would be short-lived and soon after renamed to a much more marketable name, the French fingerling.
The French fingerling potato was developed and released commercially in France in the 1950’s. Created from a cross between the Rosa and Vale potatoes, the French fingerling was first known as the Roseval. Fingerling potatoes were slow at first to gain commercial success in the United States because they were considered impractical to produce on a large scale as their petite size would fall through the harvesting machines used at that time. Today, French fingerling potatoes can be found predominately in France and the United States as a specialty variety.
Restaurants currently purchasing this product as an ingredient for their menu.
|Maretalia Ristorante||Coronado CA||619-522-6890|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|The Corner Drafthouse||San Diego CA||619-255-2631|
Recipes that include French Fingerling Potatoes. One is easiest, three is harder.
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Bear Foods, Chelan WA
Washington, United States
About 726 days ago, 1/26/16