Fingerlings & Finger Rings


Fingerling potatoes are small, narrow, finger-shaped potatoes. One of our neighborhood shops has them labeled as “finger ring” potatoes. They come in a variety of colours from yellow to purple skinned. When you cut a purple one in half it looks like an amethyst.

Fingerlings are my favorite roasting potato. I usually peel potatoes because I find the skin can taste bitter when cooked, but fingerlings have thin tender skins that don’t need to be peeled. Roast with lots of Maldon sea salt and woody herbs like thyme or rosemary. Serve with a pinch of black truffle salt if you’ve got it. We usually have them in salads, alongside chili, and leftovers with eggs for breakfast. Sometimes I eat them with just a blob of veganaise on top.

Roasted Fingerling Potatoes

fingerling potatoes
olive oil
thyme or rosemary or both, picked from stems
Maldon sea salt
black truffle salt (optional)

Preheat oven to 400°.

Cut fingerlings in half lengthwise. The tiniest ones can be left whole.

In a large bowl toss potatoes with a generous amount of olive oil. Add herbs, Maldon sea salt, and pepper to taste. Stir again so all the potatoes are coated.

Lightly oil a roasting pan, add the potatoes in a single layer and roast stirring occasionally (2 or 3 times) for 40 minutes or till golden and done.

They are amazing served sprinkled with black truffle salt.


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