Fingerling Potato

VegetablePotatoRoot-vegetableWaxyButteryNuttyEarthyCreamy

Nutrition (per 100 g)

Calories: 77
Protein (g): 2
Fat (g): 0.1
Carbs (g): 17
Fiber (g): 2.2
Sodium (mg): 6

Waxy potatoes are lower in starch than baking types and hold their shape after cooking. Values reflect raw; cooking changes water content and density.

Storage

Room temp: up to 14 days
Refrigerated: up to 30 days
Frozen: up to 0 days

Fingerling potato is a small, elongated potato with thin, tender skin and firm, waxy flesh. It cooks up creamy and holds its shape, making it ideal for roasting, pan searing, and potato salads; roasted, the skin turns crackly. Often sold in mixed colors (yellow, red, purple) in small bags or baskets.\n\nFingerling types derive from Andean and European heirloom potatoes and have been selected for their distinctive shape and waxy texture. Growers now cultivate them widely in North America, harvesting in late summer through fall and extending supply via cold storage.