Anna Cheeka's Ozette

• Anna Cheeka's Ozette, or simply Ozette, have a pale gold skin and white, waxy flesh with a nutty flavor. Believed to have been introduced by the Spanish Explorers in the 16th century to the Indian tribes of the West Coast. They are best prepared steamed or sauteed.
  
  

Austrian Crescent

• This variety has a yellow-tan skin and a pale yellow flesh. Austrian Cresent's work well in salads as well as boiled or steamed.
  
  

Butterfinger

• Butterfingers, also called Swedish peanuts, have a teardrop shape, a nutty flavor and yellow flesh with light-russet exterior. Butterfingers are best boiled, sauteed, steamed or in salads.
  
  

French

• French fingerlings have a thin, reddish-orange skin. This medium-sized variety is best steamed, baked or roasted whole and unpeeled.
  
  

LaRatte

• Popular in Europe and the United States, LaRatte fingerlings were discovered in the Swiss Alps. These medium-sized fingerlings have a finely netted skin, deep-yellow flesh with a waxy, smooth texture and nutty taste.
  
  

Purple Peruvian

• This variety has a purple skin and a dry, earthy, bright-purple flesh and from the Andes Mountains in Peru. To maintain the color, add 1 tbsp. of vinegar to the cooking water.
  
  

Red Thumb

• These fingerlings have a bright red skin and waxy, red flesh. Red Thumb potatoes make for an attractive plate presentation.
  
  

Ruby Crescent

• Ruby Crescent is a European potato with a rosy color skin and moderately dry, firm yellow flesh. Ruby Cresent's hold up best to baking or boiling.
  
  

Russian Banana

• Frequently found in your local farmer's market, Russian Banana potatoes originate from the Baltic Region of Europe. These yellow banana-shaped fingerlings have a slightly waxy, firm texture and work best boiled, baked or streamed.