Blue Raccoon fingerling potatoes are small in size and are slender, cylindrical, and oblong in shape, averaging 2-3 centimeters in diameter and 5-8 centimeters in length. The semi-smooth skin is deep purple with irregular golden spots, and there are many shallow eyes scattered across the surface creating a slightly bumpy texture. The dense, firm flesh is marbled with shades of cream, pale white, violet, and deep purple. When cooked, Blue Raccoon fingerling potatoes have a dry and waxy texture with an earthy flavor.
Seasons/Availability
Blue Raccoon fingerling potatoes are available in the late spring through early summer.
Nutritional Value
Blue Raccoon fingerling potatoes are an excellent source of potassium, vitamin C, and the antioxidant, anthocyanin, which gives the potato its purple color and has been studied for its potential as an immune system booster.
Applications
Blue Raccoon fingerling potatoes are best suited for cooked applications such as roasting, braising, boiling, baking, and frying. They can be cut in half and roasted, or thinly sliced to make chips. They can also be roasted and smashed for a crispy side dish or roasted and sliced for use in salads. Fingerling potatoes can also be stuffed with cheeses and baked.
Blue Raccoon fingerling potatoes pair well with savory herbs, balsamic, garlic, pork, poultry, red meat, sockeye salmon, blue cheese, apple-cider butter, Romanesco, broccoli, Brussel sprouts, red and yellow beets, and carrots. They will keep for a couple of weeks when stored in a cool, dry, and dark place.