At a Glance
- Potato Type: Fingerling
- Prep Method: Baked
- Special Requests: Kid Friendly
- Cuisine: American
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
Ingredients
1 1/2 lbs. white fingerling potatoes
2 tablespoons olive oil
1 teaspoon garlic salt
Quick Salsa
Prep time: 5 minutes
1 cup canned diced tomatoes
1 green onion, sliced
1 clove garlic
1/2 teaspoon lime juice
Dash salt
1/4 cup cilantro leaves
- Place half of the tomatoes in a blender container with the green onion, garlic and lime juice.
- Press the blender on and off quickly until fairly smooth, but some small chunks remain. Add cilantro and pulse again until cilantro is chopped.
Makes 4 (1/4 cup) servings.
Spinach, Bacon and Ranch Dip
Prep time: 10 minutes
Chill time: 30 minutes
1 (10-oz.) box frozen, chopped spinach, thawed
3/4 cup light sour cream
1 tablespoon minced red onion
1 teaspoon dry Ranch dip seasoning mix
2 strips cooked and crumbled bacon
- Squeeze the spinach hard with your hands to remove any moisture.
- Fluff the spinach with a fork and measure out 1/2 cup (save the rest for another use).
- Mix the spinach with the sour cream, onion, ranch seasoning and bacon.
- Refrigerate for 30 minutes for the best flavor.
Makes 4 (1/4 cup) servings.
Cajun Ketchup
Prep time: 5 minutes
1/2 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
- Stir together all ingredients in a small bowl.
- Serve immediately or cover and chill until ready to serve.
Makes 4 (2 tablespoon) servings.
Preparation
- Preheat oven to 400 degrees.
- Toss the potatoes with the oil and salt in a medium size bowl.
- Spread out in a single layer on a large shallow baking sheet. Cook, stirring several times, for 30 to 40 minutes or until lightly crisp on the outside and tender on the inside when pierced with a fork.
