Cinacia Organics

Fingerling Potatoes and Artichokes
with Feta

  • 1 Bag Cinacia Russian Banana Fingerling Potatoes, sliced into bite size pieces
  • 2 (14 oz.) cans of marinated artichoke hearts, halved
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • ½ cup (2 oz.) crumbled feta cheese

Preheat oven to 425 degrees.

Combine rinsed fingerlings, artichoke hearts, thyme, olive oil, salt and pepper in a large bowl, tossing well to coat. Arrange potato mixture in a non-stick (or slightly oiled) 13x9” baking pan. Bake at 425 degrees for 40 minutes or until potatoes are tender, stirring occasionally.

Combine potato mixture with feta cheese and toss well. Serve.

Makes about 4-6 servings.

Easy Fingerling Potato Salad with Creamy Dill Dressing

  • 1 Bag Cinacia Chef’s Blend Fingerling Potatoes, sliced into ½ inch disks
  • 1 tablespoon salt
  • 2 tablespoons white wine vinegar (divided)
  • 1 tablespoon whole grain mustard
  • 2 tablespoons sour cream
  • 2 teaspoons extra-virgin olive oil
  • ¾ cup red onion
  • 2 scallions, finely sliced
  • 2 tablespoons fresh dill, minced
  • ¼ teaspoon fresh ground black pepper

In a medium saucepan, place fingerling potatoes, 1 tablespoon salt, and ½ tablespoon vinegar into 3 cups of water. Bring to a boil over high heat, stirring occasionally until salt is dissolved. Reduce heat and cook until fingerlings are tender (about 15 minutes). Drain fingerlings and mix drained pieces with 1 tablespoon vinegar. Spread on baking sheet and allow to cool.

Combine remaining ½ tablespoon vinegar, mustard, sour cream, olive oil, red onions, scallions, and dill in large bowl and whisk together. Add fingerlings and toss well. Season to taste with salt and pepper. Serve.

Makes 4-6 servings. Store in refrigerator but allow to come to room temperature before serving.

Roasted Rosemary Garlic Fingerling Potatoes

  • 1 Bag Cinacia Rose Finn Apple Fingerling Potatoes
  • 2 tablespoons extra-virgin olive oil
  • 6 garlic cloves, minced
  • 2 tablespoons rosemary, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon fresh ground black pepper

Preheat oven to 400 degrees.

Slice rinsed fingerlings lengthwise and spread in a baking dish.

Combine olive oil, garlic, rosemary, salt and pepper in small bowl. Pour over fingerlings and toss well.

Bake 45-60 minutes or until fingerlings are tender. Serve.

For a crispier finish, increase temperature to 475 degrees for the last 10 minutes of cooking.

Makes 4-6 servings.