Red Thumb Potatoes
Red thumb potatoes are botanically classified as Solanum tuberosum. A new fingerling variety and member of the Solanaceae or nightshade family. These potatoes are small in shape and wide, cylindrical and rectangular, with an average length of 6-7 cm. The semi-smooth skin of this potato is covered with some shallow red eyes and some dark brown spots on the surface. The flesh is pink and creamy firm. When cooked, the potatoes have a uniform shape and are creamy with butter flavor. These red potatoes contain Iron, Vitamin C, Zinc, Copper, Potassium and Fiber.
This red potato is believed to have originated in Peru and is a modern variety that is thought to be somewhat similar to the original red potato cultivation. Currently, this red thumb potato is available all year round in the markets of North America, South America and Europe.
How to cook red thumb potatoes?
Red thumb potatoes are very suitable for cooking applications, such as – great for roasting, grilling, steaming, boiling and frying. The Potato can be used half or whole, or they can be steamed, baked into small pieces. Like many fingers, the red thumb retains its shape when cooked and makes a nice salad potato. They can also be roasted with rosemary and olive oil and then suitable for a rich side dish to serve with steak.
Roasted Red thumb potato recipes
1 1/2 pound red thumb potatoes, half in length
2 to 3 small peeled garlic cloves
2 tablespoons neutral-scented high heat oil such as avocado or vegetable oil
1/2 teaspoon fine sea salt or to taste
1/2 teaspoon fresh black pepper
1 tablespoon apple cider vinegar, red wine vinegar or champagne vinegar
1/2 teaspoon smoked paprika or more for flavor
Preheat the oven to 400 degrees Fahrenheit. When using a cast iron pan, place it in the oven so that it is warm when you prepare the potatoes. When using a baking sheet, line it with parchment paper or aluminum foil and slide it in the oven to heat.
In a large bowl, toss half the potatoes and peeled garlic cloves with the oil, salt and pepper.
Once the oven is hot, carefully add the potatoes to the cast iron pan. Then arrange them in a level using the kitchen pinch so that all the cut sides are at the bottom.
Fry the potatoes for 15 minutes, until the potatoes are browning and then check the browning. If the potatoes have not yet turned golden brown on the bottom, place them in the oven for another 5 to 10 minutes. When the potatoes are golden brown in most of the cut, move around the pan, remove any potatoes in the middle of the pan (where it is hottest) that have no color on them, and then continue to fry until the potatoes are tender. Make dipping sauce while the potatoes are frying.
To finish the potatoes, when they are fried and still hot from the oven, toss with vinegar and smoked paprika. Taste, then adjust with extra vinegar and paprika. Sprinkle a little flaky salt on top (according to taste).
Growing red thumb potatoes
Ease of Growing: Easy
Grown as: Annual
Days to Maturity: 90-110 (Spring/Summer), 90-110 (Fall/Winter)
Crops: Spring, Fall
Growing Season: Long
Cultivar Type: Mid-Season
Growing Conditions: Cool, Warm
Outdoor Growing Temp: 45°F – 75°F
Start Indoors: No
Start Outdoors: Yes
Light: Sun- min. 6 hours daily (Cool, Warm)
Small Gardens: Yes
Attracts beneficial insects: No
Color: Rosy Red
Fruit Size : 2.5 – 3.5″
Plant height : 12.0 – 36.0″
Plant Diameter : 18.0 – 24.0″
Hardiness Zone : 3-10