Amandine Fingerling are long, almond shaped potatoes with thin, tender, pale-yellow skin that has no markings on it, and shallow eyes.
The flesh is pale-yellow, firm, creamy-textured, cream-coloured and sweet.
Each plant will produce about 26 potatoes or 3 ¾ pounds (1.7 kg.)
Ready to harvest in 50 to 55 days.
These are waxy, salad potatoes.
Cooking Tips
Don’t peel. They are good roasted, or good steamed and served with butter, unpeeled.
History Notes
Amandine Fingerling Potatoes were bred from Charlotte and Mariana potatoes in Brittany, France before 1994, when they were introduced.
Language Notes
Gets its name from its almond shape. “Amand” is French for almonds.
Sources
Gray, Jacquie. “Salad Potatoes” in RHS Plant Trials and Awards. London: Royal Horticultural Society. Bulletin Number 8. November 2004.