Here are some of the most commonly asked questions about fingerling potatoes.

Q: What are fingerling potatoes?
A: Fingerlings are usually short and narrow, not unlike ones own fingers. Fingerlings are known for their moist, waxy or dry texture, rich flavor and striking colors. Tubers are typically 1 to 2 inches in diameter and 2 to 3 inches long.

Q: What do you do with these potatoes?
A: You can do just about anything with fingerlings. They taste great baked and served warm. Or you can roast, steam, grill, fry, sauté, or boil them. They're also excellent in salads. A fingerling's rich, buttery, earthy flavor speaks for itself and shouldn't be drowned out with butter, sour cream or bacon bits.

Q: Why are fingerlings more expensive?
A: They are considered a specialty heirloom potato with limited seed availability and very expensive to plant, grow, harvest and pack. At Cinacia, we do it all by hand to ensure the highest quality.

Q: What is a tuber?
A: A tuber is the potato part of the plant.

Q: How do you pick the perfect potato?
A: Regardless of the kind of potato you buy, all potatoes should feel heavy and firm in the hand. A soft, wrinkled, blemished or green potato is not for you.

Q: How do I know which type of potato I want?
A: Knowing whether a potato is considered starchy or waxy defines whether it will be fluffy and light or hold up well in a salad.

Q: Are fingerlings better for you?
A: In a word, yes. Fingerlings have a lower glycemic index (GI), meaning they have less starch and are considered a healthier carbohydrate. Nutritionists recommend them as a healthy alternative.

Q: What's the difference between starchy and waxy?
A: High starch potatoes are light and fluffy and are best used for baking, mashing and french-frying. Russets are a classic example of a high starch potato.
Fingerlings typically fall in the waxy category. Low in starch, these potatoes hold their shape, making them an excellent choice for salads, roasting, pan-frying and boiling.

Q: What does organic mean?
A: Organic means the potatoes have been grown in a totally organic environment. They are 100% natural. No nasty pesticides or chemicals. We don't sell anything we wouldn't be comfortable eating ourselves. For more information on organic produce, check out this web site.

http://www.cdfa.ca.gov/inspection/fve/organic.html

Q: To peel or not to peel?
A: Leave the skins on. Fingerling potatoes taste better with their skins left on. Plus, the skin packs a lot of the nutrition and flavor. Fingerlings are an excellent source of fiber and high in potassium, vitamin C, copper, folic acid, magnesium, and iron.

Q: Where do fingerlings come from?
A: The Fingerling potato is a class of potatoes known as folk potatoes. Fingerlings were originally brought over to North America by European immigrants. Like all potatoes, fingerlings trace their roots, to South America. They are said to have been planted by ancestors of the Incas over 6000 years ago.

Q: Where should fingerlings be stored?
A: Store your potatoes in a cool, dry place away from light. Potatoes can be refrigerated for a few days. Potatoes will eventually take on a unpleasant sweetness as the starch converts to sugar if left in the refrigerator too long.

Q: What makes Cinacia potatoes so special?
A: Aside from all the love and attention Cinacia potatoes get, our potatoes are grown under strict organic standards at 7,000 feet in the rich, fertile soil of the San Luis valley in south central Colorado, where the climate can't be beat.

Cinacia welcomes your questions about our specialty potatoes. Due to the large number of inquiries we receive, we are unable to answer each question directly.