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The colored ones didn't taste much different from each other. Just for looks!
There were assorted colors in the bag that I bought.
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 The Macadamia Nuts will start to toast brown at the same time the potatoes are ready..so don't worry..just watch. |
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Ingredients
- 3 Small Red Irish New Potatoes halved
- 3 Small Yellow Fingerling Potatoes
- 3 Small Pink Fingerling Potatoes
- 3 Small Blue Fingerling Potatoes
- 1/4 C. Chopped Macadamia Nuts or Pignoli
- 1 t. Mixed dried Italian Seasoning
- 1 t. Garlic Salt
- 1 t. Fresh Ground Black Pepper
- 3 T. EV Olive Oil
- Parmesan Cheese for Garnish
- 1 bunch Baby Spinach
- 1 wedge of Lemon
- 3 cloves Fresh Garlic
- 3 T. EV Olive Oil
- 1/4 t. Salt to taste
- 1/2 t. Fresh Ground Black Pepper to taste
- Parmesan Cheese for Garnish
Directions
- Partially peel the potatoes and arrange them in a glass baking dish.
- Add Nuts.
- Season with Herbs, Salt, Pepper, and dress with Olive Oil.
- Bake 350F for 25 min...until potatoes are done to your liking. Don't let macadamia nuts burn. It just so happens that the nuts will turn brown exactly when fingerling potatoes are ready. Wow!
- Rinse Spinach, pat leaves dry, and trim some of the stem away.
- Heat Olive Oil in skillet on Medium heat...add smashed garlic and cook briefly.
- Add cleaned Spinach, Salt, Pepper, squeeze of Lemon.
- Add the Lemon peel to the skillet and rub the zest side against the bottom a few times then leave it in there.
- Toss and stir for 3 minutes then add Parmesan Cheese. Cover and turn off heat.
- Plate Spinach and top with the warm potatoes.
- More cheese as desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 456g | |
| Recipe makes 4 servings | |
| Calories 309 | |
| Calories from Fat 24 | 8% |
| Total Fat 2.87g | 4% |
| Saturated Fat 0.5g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 236mg | 10% |
| Potassium 2124mg | 61% |
| Total Carbs 65.49g | 17% |
| Dietary Fiber 8.7g | 29% |
| Sugars 4.62g | 3% |
| Protein 9.5g | 15% |
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Comments
September 15, 2012Sure you can carve large raw potato wedges into fingerling shapes and make them look almost the same. Perhaps you could dribble just a little food color too! I won't tell anyone you cheated.
September 14, 2012This DOES look delish! Not sure I can locate all color varieties of fingerling potatoes but am sure I can just sub all yellow ones for them. A "Try Soon" for my recipe box!
