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Roasted Russian Banana Fingerling Potatoes
I recently stopped at my favorite produce farm,
Nicolet Farms to see what was available.
What I found there were these Russian Banana Fingerling Potatoes. Fingerling potatoes are small, finder-shaped potatoes which means that they cook up super fast. That makes fingerling potatoes the perfect side dish for any 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 finger, with the flesh the color of 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 can be found in Russia, but you can find them at Nicolet Farms. And that’s fine by me. We love these small stubby potatoes and I only need to travel a few miles to purchase Russian fingerlings and not all the way to 🇷🇺 Russia. (Even though I wouldn’t mind traveling there one day)
Nicolet Farms is a family owned “muck” farm located on the southeastern border of the Nicolet National Forest. Nicolet Farms grows just about every vegetable you can imagine: asparagus, broccoli, carrots, corn, beets, onions, potatoes, rhubarb, squash 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.
Serve these delicious roasted potatoes with sour cream.
- 15 fingerling potatoes
- 4 tablespoons olive oil
- 1 envelope dry Italian seasoning mix
- 4 tablespoons grated Parmesan cheese
- 1 large ziplock baggie
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.
Place in a single layer on a foil lined baking sheet.
Bake at 450 degrees for 40 to 45 minutes or until light brown and tender.