appetizer, giveaway, recipe, side dish, snack, sponsored

Jerk Roasted Fingerling Potatoes with Cilantro Dipping Sauce + GIVEAWAY {closed}

I have a confession to make: I hate eating finger-foods. Or, I should say that I hate to eat them with my fingers. To me it is messy and unnecessary. Call me a prude, but I would rather eat fork-foods. Or would that just be called… food?

For those who love finger-foods, this is the perfect entertaining staple. The slight nuttiness of the jerk seasoning compliments the natural and subtle flavours of the potatoes. The accompanying cilantro sauce- with just enough heat and lime juice peeking through- marries beautifully. Together they offer both the creamy and savory side that makes for a favourite party snack or side dish. Flavourful enough for guests, but simple enough for a weekday dinner.

I think the fingerling varietal are the best potato for roasting, because their low starch content allows them to keep their shape and get nice and crispy in the oven. What’s even better? They’re already in bite-size pieces just asking for you to dive in with your fingers (or fork)!

GIVEAWAY
Curious to try the other fantastic potato varietals the Little Potato Company has to offer? Leave a comment saying how you would eat your fingerlings and you will be entered to win a month’s supply of potatoes! The person with the best sounding dish will win! {NOW CLOSED: WINNER IS LAURA M.! CONGRATULATIONS!}

 

Jerk Roasted Fingerling Potatoes with Cilantro Dipping Sauce

Ingredients:

(Jerk Roasted Fingerling Potatoes)

  • 1.5 lbs Little Potato Company Fingerling Potatoes, sliced in half length-wise
  • 500g mushrooms, washed and sliced in half (optional)
  • 2 tbsp olive oil
  • 4 tbsp jerk seasoning

(Cilantro Dipping Sauce)

  • 1 cup fresh cilantro
  • 1 green onion, chopped
  • 1/3 cup Greek yogurt
  • 3 tbsp olive oil
  • 1 tbsp lime juice
  • 1 green tomatillo, boiled until soft
  • 1 tsp hot sauce (or to taste)
  • salt and pepper to taste

Directions:

 

  1. Preheat oven to 375F and toss the potatoes, mushrooms, olive oil and jerk seasoning together in a large bowl. Spread everything out on a baking sheet and roast for 20-30 minutes, turning ever ten minutes or so, until golden brown and cooked through.
  2. Meanwhile, add all ingredients for the sauce in a blender and mix until smooth. Taste and adjust seasonings if necessary.

Serve the potatoes straight from the oven, and serve the dipping sauce room temperature or cold.
This dish makes for a great finger food for dipping; otherwise, serve the sauce on the side if you are serving it as a side dish.

Disclaimer: This post was sponsored by The Little Potato Company. Please note all recipes, opinions, and wording are entirely my own.

  • Cranberry roasted potatoes with cilantro lime crema dip 🙂

  • Well, I love messy finger foods, and I've been wanting to try homemade poutine, so I would slice them up for some roasted fries then cover them in cheese curds and gravy….so messy and gross, but sure to make the men in my house pretty happy 🙂

  • I made a few potato salads this summer and my favourite was roasted potatoes with a lemon-tahini sauce with fresh dill. It would be fabulous during the winter as well

  • I would love to slice them up and roast them in the pan. Then, make a dill sour cream dip to have them with!

  • like beautiful

  • sara nais

    Thank you a lot for taking the time for you to share such a good information. I am impressed with this post. Jessica @ Fresh Food HQ keep it on.