Choose small, firm potatoes with smooth, paper-thin skins. Try different varieties to find your favorite—each offers a unique taste and texture. Store in a cool, dry, dark place.
Boil, steam, or roast in a hot oven. Or lightly coat halved, parboiled potatoes with cooking spray, and grill, covered with grill lid 8 minutes or until tender, turning occasionally.
Pair grilled fingerlings with a spicy aïoli for an easy appetizer. Top off a leafy green salad with warm roasted Yukon golds. Or toss steamed baby reds with sour cream and dill.