Fingerling Potatoes – How to Store and Cook

Roasted-Fingerling-Poatoes-recipe

Picture of Rosemary Roasted Fingerling Potatoes from The Dish

After chatting with our aunt, she made a very good point that a meal without potato is missing a limb. That sums up how important potatoes are in all their gorgeous versatility.  Plus a good reason why we are excited that fingerlings are the potato of the month.  We can happily enjoy their sweet nutty flavour for the next four weeks…

Fingerlings appeared relatively late in potato history – both are Victorian varieties and specifically cultivated to create their unique texture and flavour.  La Rattes were Danish and Pink Fir Apples, British, but they rapidly emigrated across the channel to France where they became the chef’s darling.

Anyway, our potatoes, as you will have seen from previous blogs, come from the beautiful Morghew Park in Tenterden, the specialist potato farm which sits on the Kent and Sussex border, who manage to produce such a stunning collection of heritage potatoes.


 

Mixed Bags or Available Singly

The special offer potatoes this month are available as either single kilo bags, mixed 2kg bags if you like a selection or single 5kg boxes.


 

La Ratte Potatoes

La Ratte, also known as Asparge potato or La Reine du Touquet.  Even though they’re Danish, their legacy is definitely French as Rattes are the chef’s choice for famous French dishes and rich potato purees.  Equally they are delicious as salad potatoes or in casseroles and stews, as they keep their shape in cooking.  They have a pale cream skin and flesh and a slightly hazelnutty flavour.

laratte

Pink Fir Apple Potatoes

Pink Fir Apple potatoes are long and knobbly with a wonderful nutty, earthy flavour.  They boil and steam well, keeping their shape and are extremely delicious roasted.  They have a pinkish skin and creamy yellow flesh, which after cooking is satisfyingly waxy, soft and buttery.

pinkfir


 

How to store

Fingerling potatoes are less tough than other varieties as their skins are more delicate, so keeping them in the fridge can actually encourage them to absorb the damp and go off more quickly.  Ideally, keep them in a brown paper bag in a dark cool cupboard and they should stay fresher for a bit longer.


 

How to cook

These are absolutely perfect boiled or steamed as they hold their shape well.  Their nuttiness pairs smoothly with a smoked salt or in a salad.  Equally, they are delicious roasted. Either way, no need to peel as they are delicious in their skins.

Fingerlings are firm and waxy, which is why they have been so popular in French dishes where they are slow roasted with cream or butter and still keep their shape well.

Here are some more ways to use – plus a really interesting chocolate pastry recipe.  Some call for a Jersey Royal but La Ratte would work just as well.


Some ways to use Fingerling Potatoes

Don’t know about you but we can’t resist a roast potato.  Fingerlings are sublime roasted and this recipe with chive pesto is a glorious combination of colours. However, til local chives are through we would probably use a delicious spicy rocket or wild garlic, shoudl that still be available.

roasted-fingerlings-chive-pesto

The Secret Recipe Club has a delicious and healthy protein rich recipe which would make a quick midweek supper with her Roasted Broccoli and Fingerling Gribiche

Pizza and potatoes sounds like a step too far, but the waxy texture of fingerlings actually seems like it should work and provide that smooth creamy base for the blue cheese in this Gorgonzola and Fingerling Potatoes, Radicchio and Rosemary Pizza

As a side dish to a roast, fingerlings can cope with some robust flavours so don’t be put off by combining with strong flavours such as mustard, paprika, pancetta, bacon or other cured meats.  Roasted with a mustard crust here.

Or, there are a couple of stunning Hugh Fearnley Whittingstall recipes here which take the flavours one step further with the spicy Italian Devil potatoes and a rich Pan Haggerty, which is a Northumbrian dish of pan-fried potatoes, onion and cheese (we love this version!).

Or, and this one is intriguing and will be on our cooking list next weekend are waxy potato and chocolate pastries – we will keep you updated on that one.  This calls for Jersey Royals but La Ratte are perfect (and local) and our feeling is that the potato will be a creamy moist base for buttery pastry.

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Visit our website at

www.finandfarm.co.uk

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Fingerling Potatoes – How to Store and Cook

Wild Garlic – How to use it

wildgarlicMarch2016

Our Morghew Park Wild Garlic

Wild garlic is prolific at this time of year, if you know what you are looking for and have time to don your wellies and head out into the countryside for the few weeks it is around.

The first bit is the easy bit – it’s easy to find as you can smell the gentle whiff of garlic in the air – but if time is not your friend, then heading out to shady woods before everyone else has got there first, might not work for you.

Our garlic is foraged on the private Morghew estate by the owners, so there is no risk to the environment by stripping the woodland.  Morghew Estate is set in the most stunning woodland and arable land (where our potatoes are grown, by the way) and is managed sensitively and responsibly.

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Wild Garlic – How to use it

The Triple Heritage Potatoes

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Picture from Veggie on a Penny

What could be a lovelier sight than a fluffy mound of mashed potato?  But to do it right is still an art form and everyone has their own preferred routine.

But…one thing that everyone must agree on is that the right potato is key.

For our potato of the month, we have three heritage varieties for you to try – and all make spectacular mash.

All three of these are floury potatoes with a low water content so are pretty good keepers if kept cool and dry.

All these glorious potatoes are grown on the fertile Morghew Estate which sits on the Kent/Sussex border.

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The Triple Heritage Potatoes

Guide to Fin and Farm Potatoes

Roastpotatoes

If you didn’t know better, then a glance at what we are offered commercially, you would imagine that we only have a few varieties of potato growing in the UK.  Many have fallen by the wayside as they are too delicate and prone to blight and the hardiest now make up pretty much 90% of what we are familiar with…which, to be honest, can be just dull.

Continue reading “Guide to Fin and Farm Potatoes”

Guide to Fin and Farm Potatoes

Mayan Gold Potatoes – stunning roasties

Mayan Gold originated from the foothills of the Andes in Peru, where its ancestors were once farmed by the Incas.  This variety is supposed to be the closest cousin to the potato which was brought to Queen Elizabeth I by Sir Walter Raleigh.

Technically, these are not actually a potato variety in the European sense of the word, but a phureja (pronounced fureka).  …And these phurejas are grown on the leafy Sussex/Kent border near Tenterden at Morghew Park.

Mayan Gold

Zipping back to modern day use, the Mayan Gold has a wonderful golden coloured flesh and delicate skin.  Absolutely stunning for chipping, crisping and roasting – but tread carefully for mash, as it’s quite fragile and disintegrates easily when boiled or steamed.  They cook quicker than you think they will, as they are less dense than regular potatoes.

It’s the nutty and distinctive taste that makes Mayan Gold an enduring favourite.  They have real flavour, which is why they are such a wild success as roasties.

Mayan Gold is the perfect variety of potato you can mark down on your list as the perfect roast for Christmas lunches.

RoastMayanGold

Mayan Gold Potatoes – stunning roasties

Potato Harvest

Despite pouring with rain, it’s definitely uplifting being out and about on our Sussex farms in fresh, clean air.  And you can’t be bored when you are with people who clearly care deeply about what they do.

Nicki, from The Potato Shop on the Morghew Park Estate, really is the Queen of all Things Potato and has infectious enthusiasm for the spuds she grows.

Because of the rain, she was away from her computer and out with the pickers, lifting potatoes by hand – which is an arduous and back breaking job.  But she took a break to take us on a slithery ride around the fields and then look at the new potato harvests chilling in the stores.  Usually the potato pickers have a large tractor to cut a swathe through the fields but when the weather is really wet and soggy, it’s back to basics and all picking is done the old-fashioned way.

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Potato Harvest