1.5 - 2 lbs. fingerling potatoes
1/2 shallot, diced
1 Mirasol Chili Pepper (from Pope Farms, grown in Wiggins, CO), diced (can also use Chipotle Chili)
1 clove of garlic, diced
1/2 tbs. L.R. Rice's Raw & Unfiltered Local Colorado Honey
1/2 lime, juiced
1 tbs. red wine vinegar
1/2 tsp. Tabasco
1 1/2 tsp. Plantation's Organic Blackstrap Molasses, Unsulphured
1/2 cup pecan halves
1/3 cup Stevia
1/2 tsp. ceylon ground cinnamon
1/4 cup dried, unsweetened cherries
organic, first cold pressed, extra virgin olive oil
salt and pepper
For Candied Pecans ~
Preheat oven to 250 degrees. Mix stevia, cinnamon and 1/2 tsp. of salt together in a bowl. In a separate bowl, whisk 1 egg white and 1 tbs. of water until frothy. Toss pecans in the egg white mixture. Pour stevia mixture into egg white mixture until pecans are evenly coated. Spread coated pecans on a baking sheet. Bake for approximately 30 minutes or until evenly browned. Once cooled, chop pecan halves into small pieces.
For Vinaigrette ~
Combine chili pepper, garlic, shallot, 1/2 cup olive oil, honey, lime juice, red wine vinegar, molasses and Tabasco in a blender.
Preheat oven to 400 degrees. Spread fingerlings on a baking sheet and cook for 30-45 minutes until tender. Once cooled, cut fingerlings into 2" discs. In a large sauté pan, add 1 tbs. olive oil and potatoes. Season with salt and pepper. Sauté for about 3 minutes or until edges have color. Add your desired amount of vinaigrette along with cherries, candied pecans and parsley. Serve and enjoy! Recipe adapted from Southwind Farms
These fingerling potatoes are a great dish to prepare in advance for family gatherings or events because they stay well in a crockpot for multiple hours.
Nutrition: 307 calories per serving (8 servings total). Protein: 3g, Fat: 21g, Carbs: 29g, Fiber: 5g, Sugar: 6g