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Foodservice

F2F Chef Tips: Fingerling & Petite Potatoes

Fingerlings and petites are darling ingredients for their concentrated potato flavor and stand-out appearance. Whether roasted, pan fried, tossed into salads or simmered in stews, they make a statement. Take culinary innovation to the next level with these easy-to-work-with potatoes.

Here’s some inspiration to spark your creativity:

Split fingerlings lengthwise and oven-roast to serve as a small-plate or side-dish alternative to fries, enjoyed with a flavored dipping sauce like spicy ketchup, romesco or Sriracha mayo.
Convert petites into succulent confit potatoes by slow cooking in butter and oil.
With little to no prep, fingerlings and petites are optimal for off-site cooking and catering.
Roast a combination of colors for an attractive side.

Other sections of this newsletter
Meet the Growers
Spud Feature
Recipe Spotlight

Weekly Potato Recipe

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