BUTTERFINGER POTATO
These lovely, crescent, teardrop finger potatoes are bursting with goodness from their nutty-tasting yellow flesh wrapped in a light-russetted skin. Very firm when cooked, holding well in salads or even better when lightly steamed or boiled and then sautéed with other veggies. Our favorite of the fingerlings.
 (Photo by Chef James,
organic potatoes courtesy of
Purcell Mountain Farms)
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