Russian Banana Potato

The birthplace of the potato is in the Andean mountains. Although they have been in cultivation for millennia, potatoes did not find themselves in Europe’s Baltic region until the 1700’s. It was there that the Russian banana fingerling cultivar was developed. Russian sailors brought this small potato to North America via the ports of Alaska, the Pacific Northwest, and British Columbia. Once it arrived on the continent it became a highly regarded and important staple in North American culture. 

Russian banana fingerling potatoes are available year-round. 

Russian banana fingerling potatoes are botanically classified as Solanum tuberosum cv. Russian banana, and are a member of the nightshade or Solanaceae family, along with eggplants, tobacco, and petunias. Russian banana fingerling potatoes are slender, delicious potatoes with a wide range of culinary applications. They belong to the “fingerling” group of potatoes and the tuber’s slight curve and golden color earned the potato its fruity epithet. Russian banana fingerling potatoes are the most commonly grown fingerling variety in the United States. 

Russian banana fingerling potato grow abundantly on short plants, each one creating a sizable harvest. Its skin is khaki-colored, waxy, exceptionally smooth, and so thin that it is rarely peeled. The Russian banana fingerling has a full-bodied, buttery, and nutty flavor even when served plain. The Russian banana fingerling has soft flesh that cooks to be fluffy in texture and golden in color. These medium-sized potatoes are generally three inches long and one inch in diameter. 

The Russian banana fingerling potato is an excellent source of potassium and vitamin C. It also has a high starch content which refrigeration can undesirably convert to sugar, therefore it is best to store these potatoes in a cool dark place, such as a pantry, until use. 

The Russian banana fingerling potato’s rich flavor profile makes it a starring ingredient in a wide variety of recipes. It can be grilled, baked in the oven, steamed,roasted (also see ), fried or boiled on the stove top. Thanks to its thin shape, this potato cooks up in a short amount time regardless of preparation method, and once cooked it is so tender that it has even been used as a pizza topping. The Russian banana fingerling potato is also known as a ‘salad potato’ because it pairs well with ingredients most commonly used in potato salads such as fresh chives, onions, bacon, mayonnaise, and tomatoes. The Russian banana fingerling potato also shines in preparations that use butter, olive oil, cream and pair well with meat dishes such as ham, brined chicken, and even fish. 

Ever since the potato’s 18th century introduction to the Baltics it has played a key role in the region’s cuisine where it is most commonly eaten with pork. In Estonia, varieties such as Russian banana fingerling may be served in a bean soup with cream or with pork and sauerkraut. Lithuanians serve it with sour cream and herrings, as well as in saltibarsciai, a cold beet soup enjoyed in the summer.

Recipes using Russian banana potato see Here and Here.