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Fingerling Potatoes
ships in spring
red skin, red flesh Classically plump fingerling shape with smooth skin, excellent color retention, high yields. They’re also tasty as heck!
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ships in spring
tan skin, light yellow flesh A lovely potato with bountiful yields. Some sources mention Austrian Crescent tubers as long as 10"!
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ships in spring
yellow skin, yellow flesh Nutty and waxy, Bananas are renowned for their heavy yields of giant fingers.
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ships in spring
ships in spring
dark rose-red skin, yellow flesh with pink lines Pick on the early side to fully revel in their tenderness.
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ships in spring
dark rose-red skin, yellow flesh with pink lines Pick on the early side to fully revel in their tenderness.
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ships in spring
yellow-netted skin, yellow flesh The most consistent fingerling in shape and size. Versatile in the kitchen and stores beautifully through the winter.
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ships in spring
ships in spring
deep purple skin, deep purple flesh Dig them as sweet little fingerlings early or hold out for larger potatoes later in the season. Distinctively earthy flavor and pleasantly waxy texture.
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ships in spring
deep purple skin, deep purple flesh Dig them as sweet little fingerlings early or hold out for larger potatoes later in the season. Distinctively earthy flavor and pleasantly waxy texture.
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Fingerling Seed Potatoes
Solanum tuberosum
Fingerlings are long and thin, shaped like small fish or maybe even fingers, displaying various skin and flesh colors. Fingerlings are often prolific and disease-resistant. Though mostly late maturing, the plants set heavily and small ones can be harvested early. Chefs, market farmers and home gardeners find these beautiful potatoes have unequaled culinary qualities and flavor.
Seed Potatoes
Solanum tuberosum One pound of seed will usually plant 5–8 row feet, depending on the variety; 10# will usually plant 50 row feet.
- Early potatoes mature in 65-80 days.
- Midseason potatoes mature in 80-90 days
- Late potatoes mature in more than 90 days