Petite, multicolored fingerlings need no peeling—good news, because the peels contain most of the nutrients, notably potassium and vitamin C. Like all potatoes, fingerlings should feel firm to the touch. Store loosely (not in plastic) in a dry, cool place.
Scrub and toss with olive oil and seasoned salt, spread on a baking sheet, and roast at 400 degrees for 30-40 minutes, until tender when pierced. Serve with organic ketchup or dip made with plain yogurt, buttermilk, and fresh herbs.
Slice and sauté fingerlings in olive oil with broccoli florets and chopped shallots for about 8 minutes. Garnish with grated Parmesan cheese and a squeeze of lime.
Quarter or halve; combine with cubed sweet potatoes and boil gently until soft, 12-15 minutes. Drain and mash, adding a little hot milk, salted butter, and a touch of pure maple syrup. Top with toasted sesame seeds.