Fingerlings are a snap to prepare.
After all, they're potatoes.
Fingerling potatoes are smaller and therefore cook faster than larger potatoes. They hold their shape when boiled, steamed or roasted and are an excellent choice for salads.

Fingerlings should be prepared with their skins intact. This helps keep their great flavor. Plus, they'll hold their shape and absorb less water. But if you must, skins come off much easier after potatoes have been cooked.

Here are a few recipes to get you started:

Fingerling Potato Salad with Fennel

For the vinaigrette:
2 shallots, minced
1 tablespoon champagne or white wine vinegar, or more to taste 3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper

1 pound fingerling potatoes or other waxy new potatoes
2 tablespoons chopped fresh chervil or parsley
1/2 small fennel bulb, stalks removed

To make the vinaigrette: In a small bowl, whisk together shallot, 1 tablespoon vinegar and olive oil. Season to taste with salt and pepper. Set aside for 20 minutes to marry flavors.

Put potatoes in a large saucepan with salted water to cover. Bring to a boil over high heat, then adjust heat to maintain a simmer. Cover partially and cook until a knife pierces the potatoes easily, 12 to 15 minutes. Drain and peel while hot. Slice potatoes about 1/4 inch thick. Transfer to a large bowl, add half the vinaigrette (about 2 tablespoons) and 1 tablespoon chervil and toss gently to coat. Taste and adjust seasoning. Cut fennel bulb in half to make 2 wedges. Cut away the core. Slice wedges crosswise as thinly as possible. (A mandoline or other manual vegetable slicer is helpful.) In a bowl, combine fennel with remaining vinaigrette and remaining tablespoon chervil. Toss gently, then taste and adjust seasoning. One hour before serving, combine potatoes and fennel and toss gently. Taste and adjust seasoning. It may need more salt. Makes 4 servings.

Roasted Fingerling Potatoes & Artichokes with Feta

2 pounds Russian Banana potatoes, sliced into bite size pieces 2 (14 oz.) cans artichoke hearts, halved
2 tablespoons chopped fresh thyme
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1/2 cup (2 oz.) crumbled feta cheese

Preheat oven to 425 degrees. Combine the first 6 ingredients in a large bowl, tossing well to coat. Arrange the potato mixture in a 13 x 9-inch baking pan coated with cooking spray. Bake at 425 degrees for 40 minutes or until the potatoes are tender, stirring occasionally. Combine the potato mixture and feta cheese, and toss well. Yield: 4 servings (serving size: 2 cups ea.)

Fingerling Potato Pancakes

The flavors of onion and garlic add a distinctive taste to these crisp potato-pancakes.
1 pound fingerling potatoes, unpeeled, scrubbed and coarsely grated (3 cups)
1/2 cup minced red onion
1/2 cup minced scallions
1/4 cup all-purpose white flour
1 large egg, beaten
3 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. freshly ground black pepper
6 Tablespoons vegetable oil.

In a large bowl, combine potatoes, onions, scallions, flour, egg, garlic, salt and pepper. With a 1/4-cup measure, scoop potato mixture and form into a patty about 3" in diameter and 1/2" thick. Place on a sheet of wax paper. Repeat with the remaining potato mixture. In a large, heavy skillet, heat 2 Tbsps oil over medium heat. Add 4 patties on the skillet and cook for 3 to 5 minutes per side, or until the outsides are golden brown and the centers are cooked through. Transfer to a paper-towel-lined-plate and keep warm in a 200 degree oven. Repeat with remaining oil and patties. Serve hot. Makes about 12 pancakes. Serves 4 to 6.

Fingerling Potatoes Au Gratin

1-21/2 pounds fingerling potatoes
3 tablespoons butter
2 shallots (green onions) chopped
1 tablespoons flour
1 cup milk
1/2 teaspoons salt
1/8 teaspoons pepper
1/8 teaspoons Nutmeg
1/4 cup grated parmesan cheese.

Steam potatoes until tender Meanwhile melt butter in a saucepan, add shallots and simmer over low heat for 2 minutes. Stir in flour, simmer another minute. Add milk, stir until liquid thickens. Season with salt, pepper and nutmeg. Cut potatoes into 1/4" slices, add to other ingredients in saucepan. Stir gently, pour into buttered baking dish, sprinkle with cheese. Bake at 350 until golden brown on top. Serves 4.

Fingerling Potatoes with Oregano Pesto

2 cups torn spinach leaves
2 cups fresh parsley leaves
1 cup fresh oregano leaves
2 tbsp. grated fresh Parmesan cheese
2 tbsp. sliced almonds, toasted
1 tbsp. lemon juice
1/4 tsp. salt
2 large garlic cloves, peeled
2 tbsp. olive oil
16 fingerling poatoes (about 1 1/2 pounds)

Combine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well-blended. Set aside. Preheat oven to 425 degrees. Place potatoes on a jelly-roll pan. Bake at 425 degrees for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat.