Fingerling potatoes: Ozette

Narrow, knuckly, with tissue-thin pale gold skin and yellow flesh. Steamed, it is slightly nutty, pleasantly floury and waxy, and pale, clean with a pretty look. Baked, it is less attractive; skin toughens a bit, and flesh compresses somewhat—but flavor is good. Said to have come directly to North America with Spanish explorers who brought it from Peru and traded it with the Makah-Ozette tribe of the Olympic Peninsula. Haida, Kasaan, and Ozette all may be the same potato.