Fingerling potatoes are tiny potatoes that sometimes look like short stubby fingers – hence the name. At our local farmer’s market, we picked up some Russian Banana potatoes (the yellow ones) and some Purple Peruvian potatoes (the purple ones). They are just like any potatoes, but due to their size, the skin is often left on. Because of this, greater care needs to be taken when washing the potatoes. I used a toothbrush and scrubbed the skin. Of course, you don’t have to do that, but be sure to wash it and wash it well.
Fingerling potatoes are much more expensive than the usual potatoes. The potatoes on the plate cost about $2. For $2, I could buy 5 pounds of regular russets or whites at my local grocery store! Anyway, the purple ones are pretty, I guess that’s why I bought them!
- 1/2 lb fingerling potatoes
- 1/4 cup butter, melted
- 1 stalk green onions
- salt and pepper to taste
Wash your potatoes really well, then dry them with a wash cloth and place in a large bowl.
Melt the butter in the microwave for about 30 seconds (depends on your microwave too!)
Roughly chop some green onions (or other herbs), and put them in the same bowl with the potatoes.
Pour the melted butter over the potatoes (careful! butter is hot!)
Add salt and pepper to taste, then mix all the ingredients with a spatula.
Place the potatoes in one layer on a baking sheet and bake in the oven at 450F for 30 minutes.