POTATO FINGERS WITH
A TRIO OF DIPPING SAUCES

1 1/2 pounds white fingerling potatoes*
2 tablespoons olive oil
1 teaspoon garlic salt (or garlic powder)
FOR DIPPING:
Quick Salsa (recipe follows)
Spinach, Bacon, and Ranch Dip (recipe follows)
Cajun Ketchup (recipe follows)

Preheat oven to 400 degrees.

Toss the potatoes with the oil and salt in a medium size bowl. Spread out in a single layer on a large shallow baking sheet.

Cook, stirring several times, for 30 to 40 minutes or until lightly crisp on the outside and tender on the inside when pierced with a fork.

QUICK SALSA:
1 cup canned diced tomatoes, divided use
1 green onion, sliced
1 clove garlic
1/2 teaspoon lime juice
Dash salt
1/4 cup cilantro leaves

Place half of the tomatoes in a blender container with the green onion, garlic, lime juice and salt. Press the blender on and off quickly until fairly smooth, but some small chunks remain. Add cilantro and pulse again until cilantro is chopped.

SPINACH, BACON, AND RANCH DIP:
1 (10-ounce) box frozen, chopped spinach, thawed
3/4 cup light sour cream
1 tablespoon minced red onion
1 teaspoon dry Ranch dip seasoning mix
2 strips cooked and crumbled bacon

Squeeze the spinach hard with your hands to remove any moisture. Fluff the spinach with a fork and measure out 1/2 cup (save the rest for another use). Mix the spinach with the sour cream, onion, ranch seasoning and bacon. Refrigerate for 30 minutes for the best flavor.

CAJUN KETCHUP:
1/2 cup ketchup
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper

Stir together all ingredients in a small bowl. Serve immediately or cover and chill until ready to serve.

Servings: 4
Source: United States Potato Board