Blue Fingerling Potatoes: A Colorful and Healthy Twist on a Classic Side

Ask the Chef: Want to eat the rainbow but stuck on how to use blue potatoes? Chef Will Overacre of Michael Anthony’s Cucina Italiana shares a simple and flavorful way to turn these vibrant spuds into your new favorite side.

Question:

Dear Chef, My doctor recommended I “eat the rainbow,” so I picked up some blue potatoes to try something new. What’s an easy, delicious way to incorporate them into a dish?

Answer:

“We use a tri-color fingerling potato mix that contains a blue potato. We make smashed potatoes with them. First we blanch the potatoes in boiling water. After they cool, we smash them then fry them to order. We serve them tossed in our herb mix and salt.” 

– Chef Will Overacre, Michael Anthony’s Cucina Italiana

Blue fingerling potatoes: Small, colorful and packed with flavor

Blue fingerling potatoes aren’t just pretty to look at—they’re a great way to shake up your usual potato routine. With their rich purple-blue color and slender shape, they stand out from the crowd. That bold color runs through both the skin and the flesh, thanks to anthocyanins, the same antioxidants that give blueberries their healthy edge.

These little potatoes aren’t just good-looking. They’re also full of nutrients, including vitamins B6 and C, plus minerals like potassium, magnesium and iron. So yes, you can absolutely feel good about putting them on your plate.

In the kitchen blue fingerlings are easy to love. They have a waxy texture and a mild, earthy flavor that works well in all kinds of dishes. Roast them until crisp, toss them into a potato salad, or steam them and serve with a drizzle of olive oil and herbs. They hold their color when cooked, which adds a pop of interest to whatever you’re making.

There are a few varieties out there (go with Magic Molly, Dutch Blue, Blue Raccoon or Royal Blue), and each has its own little twist in taste and texture. Some lean a bit nutty, others more creamy. No matter which kind you pick, they’re a fun ingredient that turns even a simple side dish into something a little more exciting.