Tasty Baked Fingerling Potatoes

• 1-1/2 lbs fingerling potatoes

• 2 tbs. cold-pressed olive oil

• 1 tsp. seasoning salt or garlic salt

Preheat oven to 400 degrees. Toss potatoes with oil and salt in medium bowl. Spread potatoes in single layer on baking sheet. Bake 30-40 minutes, stirring several times or until lightly crisp on the outside and tender on the inside. Serve with your favorite dipping sauces. Makes 4 servings. Strohauer Farms exclusive recipe.

Sweet & Spicy Fingerlings

• 1.5 - 2 lbs. fingerling potatoes

• 1/2 shallot, diced

• 1 Mirasol Chili Pepper (from Pope Farms, grown in Wiggins, CO), diced (can also use Chipotle Chili)

• 1 clove of garlic, diced

• 1/2 tbs. L.R. Rice's Raw & Unfiltered Local Colorado Honey

• 1/2 lime, juiced

• 1 tbs. red wine vinegar

• 1/2 tsp. Tabasco

• 1 1/2 tsp. Plantation's Organic Blackstrap Molasses, Unsulphured

• 1/2 cup pecan halves

• 1/3 cup Stevia

• 1/2 tsp. ceylon ground cinnamon

• 1/4 cup dried, unsweetened cherries

• parsley, chopped

• 1 egg

• organic, first cold pressed, extra virgin olive oil

• salt and pepper

For Candied Pecans ~

Preheat oven to 250 degrees. Mix stevia, cinnamon and 1/2 tsp. of salt together in a bowl. In a separate bowl, whisk 1 egg white and 1 tbs. of water until frothy. Toss pecans in the egg white mixture. Pour stevia mixture into egg white mixture until pecans are evenly coated. Spread coated pecans on a baking sheet. Bake for approximately 30 minutes or until evenly browned. Once cooled, chop pecan halves into small pieces.

For Vinaigrette ~ 

Combine chili pepper, garlic, shallot, 1/2 cup olive oil, honey, lime juice, red wine vinegar, molasses and Tabasco in a blender.

Preheat oven to 400 degrees. Spread fingerlings on a baking sheet and cook for 30-45 minutes until tender. Once cooled, cut fingerlings into 2" discs. In a large sauté pan, add 1 tbs. olive oil and potatoes. Season with salt and pepper. Sauté for about 3 minutes or until edges have color. Add your desired amount of vinaigrette along with cherries, candied pecans and parsley. Serve and enjoy! Recipe adapted from Southwind Farms

 These fingerling potatoes are a great dish to prepare in advance for family gatherings or events because they stay well in a crockpot for multiple hours. 

Nutrition: 307 calories per serving (8 servings total). Protein: 3g, Fat: 21g, Carbs: 29g, Fiber: 5g, Sugar: 6g

Warm Fingerling Potato Salad

• 1 lbs fingerling potatoes, halved

• 1 cup fresh green beans, cut into 2-inch pieces

• 1/4 tsp. salt

• 3 tbs. olive oil

• 1 shallot, chopped

• 2 tbs. red wine vinegar

• 2 tbs. fresh parsley

• 2 tsp. Dijon-style mustard

• 1 tsp. fresh rosemary

• 1/8 tsp. salt

• 1/8 tsp. black pepper

• 1/4 cup green olives, pitted and halved

For Potatoes: place potatoes in 1-1/2 quart microwave-safe casserole dish. Top with green beans. Sprinkle with 1/4 tsp. salt. Cover and cook on high for 7-9 minutes or until potatoes are tender, stirring once. Drain mixture.

For Vinaigrette: in screw-top container, combine remaining ingredients except olives. Cover and shake well.

In a bowl, combine potatoes mixture, vinaigrette and olives; toss gently to coat. Transfer salad to serving bowl. Serve immediately or chill and serve. Makes 4 servings. Strohauer Farms exclusive recipe.

Parmesan-Crusted Petite Gourmets

• 2 tbs. olive oil

• 8 Rocky Mountain Gourmet or Nature's Peak Fingerling Potatoes, cut in half lengthwise

• 1 cup Parmesan cheese, grated

• 1/2 cup Italian style bread crumbs

• 3 tbs. lemon juice

Preheat oven to 350 degrees. Pour oil into 15 x 10-inch baking pan, tilting to coat bottom with oil. Heat in oven 5 minutes. Arrange potatoes, cut side down in hot pan. Bake 15 minutes. Remove from oven; cool slightly. 

In bowl, combine remaining ingredients; mix well. Turn potatoes over; spoon 1 tbs. cheese mixture onto each potato half. Bake an additional 15 minutes or until cheese is lightly browned and potatoes are tender. Makes 4 servings. Strohauer Farms exclusive recipe. 

Oven Roasted Gourmet Potatoes

• 1-1/3 lbs fingerling potatoes

• 2 tbs. olive oil

• 2 tbs. fresh rosemary, chopped

• 4 garlic cloves, minced

• 1/2 tsp. salt

• 1/4 tsp. pepper

• 1 medium red bell pepper, cut into 1-inch squares

Preheat oven to 475 degrees. Cut potatoes into 1-1/2 inch cubes. Add remaining ingredients, except bell pepper, onto baking sheet with sides; mix to blend. Add potatoes and bell pepper. Toss to coat. Arrange in single layer. Bake 30-35 minutes until potatoes are tender and lightly browned, tossing 2-3 times during baking. Makes 4 servings. Strohauer Farms exclusive recipe. 

Pesto-Scented Fingerlings

• 8 french fingerling potatoes

• 2 tbs. prepared basil pesto

• 2 garlic cloves, minced

Preheat oven to 425 degrees. Quarter potatoes; toss with pesto and garlic to coat. Place on a nonstick baking sheet. Bake 15-25 minutes or until golden brown and tender. Makes 4 servings. Recipe courtesy of the U.S. Potato Board.

Tempting Potato Salad

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• 1 lbs banana fingerling potatoes

• 1 lbs french fingerling potatoes (red or pink)

• 12 ounces Purple Majesty Potatoes

• 3 tbs. olive oil, divided

• 2 ounces ham, chopped

• 1/3 cup walnuts, chopped

• 8 garlic cloves, minced

• 3 tbs. sherry or white balsamic vinegar

• 1 cup red or orange bell pepper, finely chopped

• 4 green onions, chopped

• 1/2 tsp. salt

• 1/4 tsp. black pepper

Cut potatoes into 1-1/2 inch pieces (do not peel). Steam for 25 minutes or until potatoes are tender.

Heat 1 tbs. oil in medium skillet. Add ham, walnuts and garlic. Sauté for 10 minutes. Add sherry and stir well. In large bowl, toss ham mixture with potatoes, additional 2 tbs. of oil, bell pepper, green onions, salt and pepper. Serve warm or cold. Makes 8 servings. Recipe courtesy of the U.S. Potato Board.

Bacon Fingerling Potato Salad

• 2 pounds fingerling potatoes (your choice of banana, red thumb, rose finn, etc.)

• 2 tablespoons olive oil

• 8 ounces bacon, cut into 1" pieces

• 1 clove garlic, minced

• 1/2 red onion, chopped

• 1/4 cup red wine vinegar

• 1 tablespoon grainy mustard

• salt and pepper

Preheat the oven to 375 degrees. On a baking sheet, toss the potatoes with olive oil. Roast for 25 minutes or until tip of knife pierces potato easily. Heat a skillet on medium heat. Add bacon and cook for 2 minutes. Then add garlic and red onion. Sauté for an additional 3 minutes until bacon is crisp. In a large bowl, whisk together the red wine vinegar, mustard, salt and pepper. Stir in bacon, garlic and onions, including the bacon drippings. Add roasted potatoes, toss gently and serve immediately. Makes 4-6 servings. Recipe courtesy of the U.S. Potato Board. 

Mediterranean Sun-Kissed Savory Salad

Servings: 8          Prep Time: 10 Minutes           Cook Time: 12 Minutes

• 3 lbs. red potatoes or potato type of your choice (try russet, yukon, fingerling or purple)

• 4 sun-dried tomatoes in oil, drained and chopped

• 1/4 cup crumbled feta cheese

• 5 cups spinach or lettuce of your choice

• 2 tbs. balsamic vinegar

• 1/4 cup olive oil

• 1 tsp. salt

• pepper to taste

Place potatoes in a saucepan. Cover with water to 2 inches above potatoes; bring to a boil. Reduce heat and simmer 20 minutes or until tender. Drain. Or place potatoes in a large microwave-safe bowl and cover. Microwave on HIGH for 10-12 minutes or until potatoes are tender. Refrigerate until cool. Cut potatoes into quarters. Place potatoes in a large bowl. Add feta cheese, sun-dried tomatoes and spinach/lettuce. Combine balsamic vinegar, olive oil and salt and pepper; mix well and add to salad mix. Serve and enjoy! Recipe courtesy of the U.S. Potato Board.

Nutrition: 214 calories. Protein: 6g, Fat: 1.5g, Carbs: 32g, Fiber: 3g, Sugar: 2g