• Harvest Potatoes
• Honey-Dijon Roasted Potatoes
• Oven Roasted Rosemary Potatoes
• Ranch Potatoes - microwave recipe
• Dill Potatoes - microwave recipe

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Harvest Potatoes

Yield: 4 servings (about 1-1/4 cups)

                                    Ingredients:

• 9        Culinary Harvest Fingerling Potatoes
• 2 Tbsp. Canola Oil
• 1/2 tsp. Salt
• 1 pinch Ground black pepper
• 1 tsp. Thyme, fresh, chopped
• 1-1/2 tsp. Oregano, fresh, chopped
• 1 tsp. Chives, fresh, chopped

                                        Instructions:

Wash potatoes in cool water and pat dry.  Slice potatoes into 1/2 inch slices.  Heat oil in a sauté pan and carefully add the potatoes. Be sure the oil is hot before adding the potatoes.  Pan-fry the potatoes over medium-high heat. Season with salt and pepper.  Stir the potatoes occasionally for 8-10 minutes or until the potatoes are tender and golden brown.  Add the fresh herbs, lower the heat to medium, and cook for an additional 2 minutes before serving.  

Note: If the fresh herbs in the recipe are not available or are not to your taste, substitute other herbs of your choice.

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 Honey-Dijon Roasted Potatoes

Yield: 6 servings (about 2-1/2 cups)

                           Ingredients:

                               Instructions:

Wash potatoes in cool water and pat dry.  Cut potatoes into 1-1/2 inch pieces to ensure even cooking. The smaller potatoes will not need to be cut.  Place potatoes in a single layer onto baking sheet.  Coat potatoes with olive oil, salt, and pepper.  Place potatoes into a pre-heated 425°F over and cook until golden brown and tender, about 30 minutes. Stir potatoes once during cooking.   Blend Dijon, honey and chives.  Allow potatoes to cool a few minutes, then coat with honey mixture and serve.

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Ranch Potatoes

MICROWAVE RECIPE

Yield: 4 servings (about 1-1/4 cups)

                            Ingredients:

• 9        Culinary Harvest Fingerling Potatoes
• Tbsp. Butter
• 1 pinch Ground black pepper
• 1 tsp. Ranch Dressing Mix, dry
• Tbsp. Chives, fresh, chopped (optional)

                            Instructions:

Wash potatoes in cool water and pat dry.  Cut potatoes into 1 inch pieces for even cooking.  Place potatoes into a microwave-safe casserole dish.  Add butter and pepper.  Microwave on high for 4-6 minutes, or until potatoes are tender.  Sprinkle potatoes with Ranch Dressing Mix (dry) and chives. Allow potatoes to sit for 2 minutes and serve.

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Oven Roasted Rosemary Potatoes

Yield: 6 servings (about 2-1/2 cup)

            Ingredients:

• 18          Culinary Harvest Fingerling Potatoes
• Tbsp.     Olive Oil
• 1/4 tsp.  Salt
• 1/8 tsp. Ground black pepper
• 1 Tbsp. Rosemary, fresh, chopped

            Instructions:

Wash potatoes in cool water and pat dry.  Cut potatoes into 1-1/2 inch pieces to ensure even cooking. The smaller potatoes will not need to be cut.  Place potatoes in a single layer onto baking sheet.  Coat potatoes with olive oil, salt, pepper and rosemary.  Place potatoes into a pre-heated 425°F over and cook until golden brown and tender, about 30 minutes. Stir potatoes once during cooking.  Allow potatoes to cool a few minutes and serve.

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Dill Potatoes

MICROWAVE RECIPE

Yield: 4 servings (about 1-1/4 cups)

Ingredients:

• 9        Culinary Harvest Fingerling Potatoes
• 1 Tbsp. Butter
• 1 pinch ground black pepper
• 1 Tbsp. Fresh copped Dill

Instructions:

Wash potatoes in cool water and pat dry.   Cut potatoes into 1 inch pieces for even cooking.  Place potatoes into a microwave-safe casserole dish.  Add butter, salt and pepper.  Microwave on high for 4-6 minutes, or until potatoes are tender.  Sprinkle potatoes with dill. Allow potatoes to sit for 2 minutes and serve.

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©Culinary Specialty Produce, Inc., 2001

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Culinary Harvest Fingerling Potatoes