The ruby crescent fingerling potato, AKA Rose Finn and Austrian Crescent, is a specialty potato whose commercial visibility is limited primarily to farmers markets. Fingerling potatoes are not necessarily named as a reference to finger sized and shaped, rather the name, fingerling, is of German origin and actually refers to fish.

The ruby crescent fingerling potato is a slender roughly elongated fingerling variety with an blush rose hued thin skin and firm, waxy, moisture-rich yellow colored flesh. Ruby crescent fingerlings have an earthy and nutty flavor and the texture, when cooked, melts in your mouth with the consistency of a mashed potato that hasn't been mashed. They generally grow from 2 to 3 inches in length.

Nutritional Value

The predominant form of nutrition that the potato provides is carbohydrates. Regardless of speculation, the flesh and the skin contain equal amounts of nutrition.

Geography/History

Red skinned potatoes' historical patterns all point to one location. The first red potato to be cultivated originated in Peru. Its lifeline is thousands of years deep. Having hundreds of varieties to rely on for culinary purposes has allowed red potatoes to adapt to different growing conditions throughout centuries. Hybrid varieties of red potatoes have been created to improve upon their wild ancestors' ability to propagate and survive. Ruby Crescent potatoes are a variety that was specifically developed in Europe.

Seasons/Availability

The ruby crescent fingerling potatoes are available the year round with intermittent gaps possible some years.