Recipes & Tips:
Roasted Fingerlings with Lemon and Feta Greek Yogurt
High in potassium, good source of Vitamin C, Vegetarian and Gluten-Free!
1.5 lb. bag of EarthFresh Fingerlings
1 tbsp. olive oil
¼ tsp salt
½ cup crumbled feta
½ cup 2% Greek yogurt
1 tbsp. lemon juice
¼ cup toasted, slivered almonds
2 tbsp. fresh oregano
Pre-heat oven to 350 degrees F
Place the potatoes into a pot of cold, salted water. Cover and bring the potatoes to a boil, reduce heat to a medium-low and simmer until tender, roughly 15 minutes. Drain and transfer the potatoes to a bowl to cool.
Add slivered almonds to a small pan and toast over medium heat for 5-7 minutes, tossing frequently. When the almonds turn golden brown in color, remove from heat and set aside.
When the potatoes have cooled, slice each potato lengthwise and place back in the bowl. Add the olive oil and salt, toss to evenly coat. Spread the potatoes on a parchment paper lined cookie sheet. Place in the oven and bake for 30 minutes until potatoes are crispy. Remove and transfer potatoes to a serving dish. Drizzle with feta lemon sauce, garnish with roasted slivered almonds and fresh oregano Enjoy.
To make the Warm Feta Lemon Sauce:
In a small bow, whisk together the feta, 2% Greek yogurt and lemon juice, set aside.