These delightful little red-skinned fingerling potatoes are sweet, creamy and oh-so-tender when cooked. Their thin skin makes them a delicious potato to eat whole in potato salads or roasted as thick-cut oven fries. Under the skin, the flesh is light pink which fades a bit with cooking but will come through when thinly sliced and fried like a kettle chip.
Little Organic Farm's potatoes are slightly-soft to the touch but fear not: they are delicious! Their soft texture means that they will cook faster than typical potatoes and are creamier in texture and richer in flavor due to a higher starch (and lower sugar) content than potatoes stored in a refrigerator.
Little Organic Farms, owned and operated by David Little, is a third generation Marin resident originally from San Anselmo. He fell in love with farming and the countryside and started looking for ways to support his family on the ranch there and started farming potatoes in 1995. He chose potatoes because the land around Tomales was historically used to farm potatoes and was well suited to the crop. David has since has success growing onions, tomatoes, strawberries, and other crops on the farm.