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This delicious heirloom, first imported from France in the 1950s, is a longtime favorite of restaurant chefs. French Fingerlings have attractive...
This delicious heirloom, first imported from France in the 1950s, is a longtime favorite of restaurant chefs. French Fingerlings have attractive rosy-red smooth and tender skin, rich yellow flesh streaked with red and exquisite flavor. The flesh of this gourmet fingerling looks already buttered and its fine flavor is sweet and nutty, with a dense texture. Their thin skin is very edible and needn’t be removed before eating. The elongated oval tubers size up from 3 to 4 in. long.
These prized fingerlings cook quickly when boiled or roasted whole and they hold their shape, which makes them an excellent casserole or salad potato. Enjoy simply prepared as their superb flavor stands on its own. French Fingerling tubers often set near the surface, so hill plants up well and you’ll be rewarded with abundance.
Late: 95-125 days
1 lb. bag (plants a 10 foot row)