Products / Specialty Potatoes / Fingerling Potatoes
Wholesale Fingerling Potatoes
Fingerlings are small, elongated, waxy potatoes that finish cooking with their shape and skin intact. They roast whole, they halve into a perfect plated portion, and they never need peeling, turning or shaping — which is why kitchens that price prep labor honestly find them cheaper than a russet on the plate.
Types
Mixed fingerlings give color across red, yellow and purple skins. Russian Banana is the classic yellow-fleshed variety: buttery, dense and consistently the best eating of the group. Both hold their shape through roasting, boiling and potato salad.
Selection and Storage
Look for firm potatoes with smooth, unbroken skin, no sprouting, no green patches and no soft ends. Green skin means light exposure and should be trimmed away or the potato discarded. Store cool, dark and ventilated at 45–50°F. Do not refrigerate — cold converts starch to sugar, which makes potatoes brown too fast and taste sweet. Keep away from onions.
Cooking Notes
Roast whole or halved cut-side down at high heat until the cut face is deeply browned. Waxy flesh means they will not go fluffy inside, so do not expect a baked-potato texture. Boiling then smashing and crisping is the other reliable technique. They are excellent in potato salad because they hold together when dressed warm.
Nutrition
A good source of potassium, vitamin C, vitamin B6 and fiber, particularly with the skin on. Fat free, cholesterol free and very low in sodium.
Order Fingerling Potatoes Wholesale
Tell us your volume, pack and delivery city and we will confirm current availability, sizing and pricing. Reach our Miami or Los Angeles desk through the contact page. Packs, counts and origins change with the season, so ask our sales team for this week’s specs.
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