Wednesday, August 22nd, 2007
Eat Healthier French Fries with Fingerling Potatoes
Kids love French fries. If yours doesn’t, call the pediatrician because something is wrong.
We shielded our 3-year-old daughter from French fries for a long time, aided by the fact that we rarely eat fast food. Once exposed, she was hooked. We’ve been giving her slightly healthier fries in the form of seasoned potato wedges, the frozen-in-a-bag variety.
Fingerlings are apparently popular in some upscale restaurants, and are good baked, boiled or in salads. When my wife saw them at a natural food store she thought, "toddler taters!"
They are crescent or finger-shaped, running 2 to 4 inches long, with a 1 inch diameter. In other words, they are a perfect fit for 3-year-old hands. When buying them, simply pick the smaller ones.
We tossed some in a toaster oven (not wrapped in foil) at 425F with a garlic herb seasoning for 25 minutes, and let cool 10 minutes.
The first time I ate them I wondered why these things are not served in all restaurants that serve French fries.
A single fingerling satiates my daughter’s tater cravings. It’s essentially one jumbo French fry that fills you.
She eats the skin where most of the nutrients reside, and sometimes she’ll forgo ketchup in favor of our herb seasoning. If you’re not the cooking type, pick up Mrs. Dash or a similar pre-mixed herb concoction at a grocery store.
- Fingerling overview by the National Gardening Association (note: this article spans three pages)
- Fingerling recipes
- Fingerling gardening information
- Another overview by RecipeTips.com
- All about cooking potatoes
- HOW TO: Get a 2-Year-Old to Eat Her Dinner (e.g., "Ow! Ow! You’re eating my fingers!")
Photo footnote: Yes, I did photograph raw potatoes on a salad plate. And no, I’m not suggesting that you eat fingerlings raw.