Popping up on restaurant menus a lot more often, and written about in foodie magazines, fingerling potatoes aren't just for the super chef. Available at some supermarkets (I find them occasionally at Superstore...I guess it depends on availability) and Farmers Markets, these are a unique alternative to the regular old potato.
The first thing, is that they are certainly one of the most unusual looking potato out there. Long, and often a little knobbly, it's not surprising where they got their name. But, despite their appearance, they are actually extremely tasty. A little nutty, but also earthy and certainly much more complex than baking potatoes or new potatoes.
But, don't be afraid to cook them! Choose potatoes that are firm and free of soft spots or mold. Any dirt can be washed away, and little blemishes can be cut out. Prepare them as you would the regular variety, as they take well to steaming, roasting, boiling, baking, grilling, or whatever your heart desires. They also have a thin skin much like baby potatoes, so they don't need to be peeled. I prefer steaming or roasting myself as it highlights their unique flavour that much more.
Tonight, I'm roasting them with lemon and garlic for Greek night. First attempt at this recipe, so we'll see how it turns out!