French Fingerling

Family: Solanaceae Root Vegetable

Velvety, golden-skin fingerlings with a softly waxy sheen and a pleasantly nutty, buttery flavor—French Fingerling delivers a gourmet bite straight from the garden.

The slender, evenly sized tubers roast to a crisp, bronzed exterior while the interior stays tender and creamy, ideal for showcasing in simple, elegant preparations. Grow them for their uniform, hand-sized charm and reliable performance through a full 85-day season.

Light: Full SunMaturity: 85 DaysHabit: Upright

Botanical illustration of French Fingerling

Planting schedules and alerts are optimized for Columbus (Zone 6b).

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 25th
Harvest Begins	Jul 19th
Harvest Ends	Oct 16th

Crop Details

Trait	Value
Days to Maturity	85
Sun Requirements	Full Sun
Growth Habit	Upright
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	Not Required

Culinary Notes

Chef's Note

French Fingerling’s nutty, buttery pull and velvety waxiness make it a show-off potato: roast hot for that bronzed crackle outside while the centers stay tender and creamy. Keep seasonings bright—lemon zest or mustard—so it doesn’t tip into heavy, starchy sweetness.

Best Uses

hot-pan or sheet-pan roast until deeply browned and creamy in the center
split and sear-flat for a crunchy, lacy crust
toss in herb-forward warm potato salad where the skin stays intact
lightly dressed warm fingerling “gratin” with lots of black pepper

Flavor Profile

nutty, buttery flavor velvety, softly waxy bite creamy interior with a crisp, bronzed roast exterior

Kitchen Pairings

herb butter whole-grain mustard fresh dill smoked paprika crème fraîche lemon zest

Frequently Asked Questions

What pest or disease most often affects Solanum tuberosum (French Fingerling) and how can I control it?

Late blight (often shows as dark, water-soaked leaf spots that rapidly turn brown) and early blight are the most common serious diseases in potato crops. Start with clean seed tubers, avoid wetting the foliage, and remove any heavily infected leaves early; if conditions are humid and disease pressure is high, use a labeled protectant fungicide and reapply according to the label schedule. Watch for potato leafhoppers and aphids only in early infestations—blast aphids off with water and remove badly affected leaves to reduce spread.

How often should I water French Fingerling potatoes during their main growing phase?

During active tuber bulking (roughly mid-season), keep soil evenly moist but never waterlogged—aim for about 1–2 inches (2.5–5 cm) of water per week depending on heat and rainfall. Water deeply when the soil’s surface 1 inch (2–3 cm) starts to dry, and ensure good drainage so tubers don’t rot. Reduce watering after the plants start to yellow and die back so the skins set before harvest.

How do I know when French Fingerling potatoes (Solanum tuberosum) are ready to harvest?

French Fingerling potatoes are typically ready around 85 days after planting; for “new” potatoes you can harvest a little earlier, once plants have flowered. For the best fingerling size, harvest when foliage begins to yellow and die back, and check by gently digging—tubers should have firm skins that don’t rub off easily. Harvest on a dry day, then let them cure briefly in a cool, airy place to toughen the skins before storage.