If they already had significant sprouts on them then yes, they would do better with the sprouts up - assuming you can dig them up without damage. But sprouts will develop from any eyes on the potato so there really isn't a right side up vs. upside down to a potato seed. You just plant them with several eyes up. Personally, I'd just leave them alone. Dave

Most varieties won't set tubers off of portion of stem that get exposed to sunlight more than a day or two. Also potassium is critical for good tuber yields.

There's a farmers market out by I-95 on the north side of Melborne I believe. I got my French fingerlings from Fresh Market...did great. If your hands are full of arthritis, fingerlings are difficult to hold on to while scrubbing and preparing to cook. French fingerlings are a little bit thicker around and easier to grasp. Check with your extentsion agent for best time to plant. In the meantime you can start working the plot where you're going to put them. Potatoes like an acid soil so you need to consider that.

HARICOT VERT AND ROASTED FINGERLING POTATO SALAD WITH ROSEMARY VINAIGRETTE Serves 8 to 10 Ingredients: 3 pounds red fingerling potatoes 2/3 cup olive oil 1 clove garlic 1/4 cup red-wine vinegar 1 Tbs fresh rosemary leaves (or 1 teaspoon crumbled dried), plus rosemary sprigs for garnish 1 medium red onion, halved lengthwise and sliced thin lengthwise 2 pounds haricot verts, cut in half crosswise 24 Kalamata or Niçoise olives, pitted and halved Preparation: Halve each potato crosswise, unpeeled. In a large roasting pan, heat 1/3 cup of the oil in the middle of a preheated 425F. oven for 5 minutes, add the potatoes, tossing them to coat them with the oil, and roast them, stirring them every 10 minutes, for 30 minutes, or until they are tender. Let the potatoes cool in the pan. In a blender puree the garlic, the vinegar, the rosemary leaves, and salt to taste, with the motor running add the remaining 1/3 cup oil in a stream, and blend the dressing until it is emulsified. In a small bowl of ice and cold water let the onion soak for 5 minutes, drain it well, and pat it dry. Into a kettle of boiling salted water, toss in the beans and cook for 5 minutes, or until they are crisp-tender. Drain them in a colander. Immediately refresh the beans under cold water and pat them dry. In a very large bowl, combine the potatoes, the onion, the beans, and the olives, add the dressing, and toss the salad gently. Serve the salad, garnished with the rosemary sprigs, at room temperature. ROASTED MIXED BABY VEGETABLES Serves 6-8 Ingredients: 1/2 pound baby beets (red or gold or candy striped), peeled 1/2 pound baby carrots 1/2 pound fingerling potatoes, cut in half if large 1/2 pound cipollini onions olive oil salt several sprigs of thyme Preparation: Toss the vegetables with enough olive oil to just coat. Spread out in a single layer on a baking sheet and sprinkle with salt and add the thyme sprigs. Roast, covered, at 375°F until easily pierced with a knife (about 50 minutes, depending on size of vegetables). Toss with another touch of salt. Serve warm or cold. HONEY-DIJON ROASTED FINGERLINGS Serves 6 Ingredients: 2 lbs fingerling potatoes (any kind or mixed) 2 Tbs olive oil 1 tsp kosher salt 1 Tbs fresh ground black pepper 1 Tbs Dijon mustard 1 Tbs honey 1 Tbs chives, fresh, chopped Preparation: Preheat oven to 425°. Wash fingerling potatoes in cool water, pat dry, and set aside. In a large mixing bowl toss together olive oil, salt, pepper, mustard and honey. Add fingerlings to mixture and coat each potato well. Transfer fingerlings to a 13 x 9 baking dish. Place in center of oven and bake fingerling potatoes uncovered 25 minutes or until easily pierced with a fork. Garnish with chopped chives and serve immediately. Joe