Organic Amarosa fingerling potatoes are slender, thumb-length potatoes with blush red skin and rose-marbled flesh that keeps its color through cooking. The flesh is firm and dense with a velvety, creamy texture and a gently sweet, nutty flavor. The red color comes from anthocyanins, the same natural pigments found in berries. Amarosa is a newer American variety, developed in the Pacific Northwest. Halve them and roast until the edges crisp, smash them with olive oil and flaky salt, slice them thin for skillet potatoes that stay pink, or simmer them whole for a colorful potato salad. There is no need to peel them, since fingerling skins are thin and crisp well. They pair especially well with rosemary, garlic, brown butter, and chives.
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