Fingerling Potatoes

Beginning about May in Northern California, you will see pretty little bags of small fingerling potatoes at the grocery. This year was an early year with great weather, and we cooked lots of potatoes, some for salad, some just to enjoy with a little butter or EVOO with grilled fish or meat. These are potatoes that are smooth and creamy in texture, sometimes called waxy, rather than starchy like russet or kennebec varieties. They make lousy baked potatoes. But that’s ok. The starchy ones keep well all winter, so we will bake them later.

The main thing about the fingerlings – no matter what color – is that the can be flavored and seasoned during the cooking process. This step results in potatoes that are yummy right out of the pot. Here is a foolproof recipe. Serve them hot right away, or cool them and make potato salad.


Here’s a simple recipe:

1 lb. fingerling potatoes, any color, I’m just not too fond of the purple because they are denser
1 oz garlic cloves, crushed
1/4 oz. fresh thyme springs
3/4 oz. salt
a goodly amount of freshly ground black pepper
4 cups water


Crush the garlic using the side of a knife.


Combine all ingredients in a suitable pot, and bring to a boil. Reduce to a simmer, and cook until the potatoes can be easily pierce with a small knife, about ten minutes.


Drain into a colander, and allow to cool. Serve right away with butter or EVOO, or make a salad after they cool.