What are Red Thumb Potatoes and How to Cook the Potatoes?

What are Fingerling Potatoes?


Fingerling potatoes

A fingerling potato is a small, stuffy, slender, finger-shaped potato (usually 2 to 4 inches in length). Fingerlings are varieties that are naturally small and slender, with flavors ranging from lightly sweet to rich and nutty. They are fully mature at harvest time. Popular fingerling potatoes include yellow-skinned Russian bananas, pink-skinned fingerlings, yellow-french French fingerlings, Swedish peanut fingerlings, Austrian crescents, buttercreams, German Kipflers, purple Peruvian, and a variety of rubies. Also known as fingerling potatoes. Like many potatoes, fingerling potatoes are baked, boiled, fried, steamed as a side dish and are also used in salads.

 Choose firm and thick potato shoots that have wrinkled skin, avoid eye sprouts, soft spots, blemishes and green spots. Store potatoes in a cool dry place. When stored at cool temperatures, they will keep at room temperature for two weeks and more. Do not store in the refrigerator as cold temperatures will convert starch into sugar and the potatoes will become sweet and dark in color during cooking.

How to cook fingerling potatoes?

Roasted fingerling potatoes recipe

These miniature tall potatoes have less skin and less starch. Once fried, they are soft and buttery with a very pleasant soft taste. They do not take long to roast and they are always beautiful and delicious.

Ingredients of the recipe

Fingerling Potatoes – This recipe will work well with any type of small or sliced ​​potato you have on hand. Potatoes are thin and do not need to be peeled. (1 ½ pound fingerling potatoes cut in half lengthwise)

Olive Oil – You can use any type of oil with a high smoke point in your hand. Excellent sunflower, safflower, peanut and avocado oils. (1 tablespoon olive oil)

Butter – Use unsalted butter to control my sodium. (2 tablespoons butter unsalted)

Garlic – You can use fresh garlic. (3 cloves minced garlic)

Salt and pepper – Adjust the amount of salt and pepper to suit your taste. ( ½ teaspoons salt and ½ teaspoons black pepper)

Italian Seasoning – If you do not have this ingredient, you can use a dry herbal mixture. (1 tablespoon Italian spices)

Fresh parsley – this ingredient is optional. (1 tablespoon parsley for fresh, chopped, garnish)

It’s very simple if you want, you can just use oil in this recipe or you can reduce the total amount of butter and oil in this recipe.


Preheat your oven to 425 degrees Fahrenheit.

Toss the potatoes with butter, garlic, Italian seasoning, salt and pepper. Add the olive oil to a large pan, then spread the potatoes evenly in a large cast-iron pan.

Bake for 20 to 25 minutes or until crispy. Garnish with parsley and serve.

Store these potatoes in an airtight container in the fridge for 3-5 days. Reheat them to 400F in the oven in a sheet pan covered with a skillet or foil. Bake for 5-10 minutes, then remove the foil and cook for another 5 minutes.

These potatoes will last 10-12 months in the freezer. Cover with foil in a skillet or sheet pan and bake at 400F for 15 minutes, then remove the foil and cook for another 5 minutes.

Please note that nutrition information may vary widely based on a rough estimate and the products used.

Smashed fingerling potatoes recipe

Ingredients of the recipe

2 pounds fingerling potatoes, washed but not peeled

5 cloves garlic, minced.

10 springs of thyme

1/4 cup extra virgin olive oil

Kosher salt and fresh black pepper

Cream fries for serving (optional)


In a large bowl, cover the potatoes with water and add 2 tbsp. Salt to water

Cover and bring to a boil, then reduce to a simmer.

Cook until the potatoes are soft, but not fully cooked in about 20 minutes.

Put the potatoes in a parchment-lined sheet pan and let it cool down a bit.

Press the potatoes with a flat spatula or flat-bottom saucepan until flattened, but still intact.

Spread the garlic and thyme evenly over the potatoes and drizzle with the olive oil.

Season generously with salt and pepper.

Bake in a 450-degree oven for 20-30 minutes until golden brown and crispy or desirable.

To serve, dip with cream fries and sprinkle with garlic and herbal fried beets.

Fingerling potatoes air fryer

Ingredients of the recipe

1 pound fingerling potato, half in length

1 tablespoon olive oil

½ teaspoons paprika

½ teaspoons parsley flakes

½teaspoons garlic powder

Salt and pepper to taste


Preheat an air fryer to 400 degrees F  (200 degrees C ).

Put half of the potatoes in a large pot. Add olive oil, paprika, parsley, garlic powder, salt and pepper and stir until coated evenly.

Place the potatoes in a preheated air fryer basket and cook for 10 minutes. Stir and cook until desired crisp, about 5 minutes.

Crispy roasted fingerling potatoes

Ingredients of the recipe

Clean 2-pound fingerling potatoes and cut them in half lengthwise

2 tablespoons butter

1 teaspoon dried garlic powder

1 teaspoon ground paprika

1 teaspoon Italian spices

½  a teaspoon of salt

Black pepper according to taste

Coarse sea salt according to taste


Preparation: Preheat the oven to 420 ° F (220 ° C). Place a dark colored baking sheet in the oven to heat.

Season the potatoes: In a large bowl, toss the carefully chopped potatoes with olive oil, garlic powder, paprika, Italian seasoning, salt and black pepper. Make sure all the potatoes are evenly coated.

Add the potatoes to the baking sheet: Carefully remove the preheated baking sheet from the oven using the oven gloves. Melt the butter in the pan, then carefully toss the potatoes over the pan with the butter. Spread the potatoes on a single layer with their cut side down.

Bake: Bake the potatoes for about 25-30 minutes, or until tender on the inside and crispy on the outside. You can finish the bottom of the broiler for 2-3 minutes which can really crisp the top.

Garnish: Sprinkle hot potatoes with black pepper, flaked sea salt and fresh parsley if you like. Serve immediately.

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