Long, lumpy and slender, fingerlings have the shape of a fat finger. There are lots of varieties that fit into this type: French Fingerlings, Ruby Crescents, Russian Bananas and more. With a range of skin and flesh colors, they look great on a plate.

Most fingerlings have yellow flesh and a rich, buttery-waxy texture. They’re great for baking, roasting, grilling and steaming, but pan-frying really brings out their fantastic flavor. Because of their smaller size, they cook relatively quickly whole, making them a perfect choice for a weeknight meal.