Fingerling Potato

Solanum tuberosum 'Russian Banana'

vegetable

Russian Banana is the classic fingerling potato from the Baltic region: small, crescent-shaped tubers (6 to 7 cm long) with smooth khaki skin and dense, waxy gold flesh that turns fluffy when cooked. The flavor is rich, buttery, and nutty, making Russian Banana the gold standard for roasting and potato salads.

✅ Plant alongside

Good neighbors that attract beneficial insects or deter pests

• Beans: Bush beans fix nitrogen and may discourage Colorado potato beetle
• Horseradish: Planted at the corners, may deter potato beetle
• Marigolds: Suppress soil nematodes that damage tubers
• Cilantro: Hosts beneficial parasitic insects

❌ Keep away from

🛡️ Pest & disease prevention

Proactive ways to stop trouble before it starts. Tap a name with an arrow for its full guide

• Colorado potato beetle →

  Hand-pick adults at dawn and crush egg masses on undersides of leaves

• Late blight →

  Plant certified seed, remove infected plants, and avoid overhead watering in cool damp weather

• Wireworms →

  Avoid planting after sod; trap with buried potato slices

• Potato scab →

  Maintain even soil moisture during tuber set and avoid limey amendments before planting

🌾 Harvest & storage

Russian Banana matures at 90 to 105 days. Wait for the vines to die down, then dig with a fork being careful not to slice into the slender tubers. Cure in the dark at 60F for 2 weeks before storing. Best eaten with the skin on; the thin skin is part of the flavor and texture.

🥗 Nutrition & benefits

About 77 calories per 100 g cooked with 2 g fiber, 19.7 mg vitamin C, and 421 mg potassium. Fingerling varieties like Russian Banana retain more nutrients than larger potatoes when boiled or roasted because of their lower surface-to-flesh ratio and thin skin (often eaten).

⚠️ Toxicity & safety

Eat the tubers, not the green parts. Potato leaves, stems, sprouts, and any green-tinged or sprouting tubers contain solanine and should not be eaten. Store tubers in the dark, and cut away any green or sprouts before cooking.