September 5, 2014

{Easy} Roasted Russian Banana Fingerling Potatoes

On the Menu Today~
{Easy} Roasted Russian Banana Fingerling Potatoes

I recently stopped at my favorite produce farm,
Nicolet Farms to see what was available.
What I found were these Russian Banana Fingerling Potatoes.

Fingerling potatoes cook up super fast,
which makes them the ideal side dish for
a hurry up week day meal.

What are Russian Banana Fingerling Potatoes?
A fingerling potato is a small, stubby finger-shaped type of potato,
which may be of any heritage potato cultivars.
Fingerling potatoes are available year round.

The Russian Banana Fingerling potato is a perennial fingerling late season producing variety.
Small in size and shaped similar to a banana, hence the name,
fingerlings are fully mature when harvested.
The Russian Banana Fingerling Potato is a small, slender and elongated tuber
which typically measures 2-3 inches long.
Russian Banana Fingerling potato has a thin pale burlap colored skin
with a creamy yellow-colored firm and waxy flesh.
It has a mild, earthy and nutty flavor.
I'm not sure if these "Russian" Banana Fingerling Potatoes...
are found in Russia, but you can find them at Nicolet Farms.

Nicolet Farms:
Nicolet Farms is a family owned "muck" farm located
on the southeastern border of the Nicolet National Forest.

Nicolet Farms grow just about every vegetable you can imagine:
From broccoli, carrots, corn, beets, onions, potatoes and specialty potatoes.
Specialty potaotes like: Yukon gold, red, blue and fingerlings.

They grow wheat, barley, oats and a limited quantity of organic vegetables.
They are located at: 11008 State Highway 64, Suring WI.

{Easy} Roasted Russian Banana Fingerling Potatoes

  • 15 fingerling potatoes
  • 4 tablespoons olive oil
  • 1 envelope (dry) Italian seasoning mix
  • 4 tablespoons grated Parmesan cheese
  • 1 large ziplock baggie
Cooking Directions
  1. Peel fingerling potatoes, slice potatoes in half lengthwise, cut into medium chunks. Pour olive oil and rest of ingredients in ziplock baggie. Add potatoes and toss potatoes to coat.
  2. Place in a single layer on a foil lined baking sheet.
  3. Bake at 450 degrees for 20 to 25 minutes or until light brown and tender.


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