Appetizer/ SPC Recipes

Sticky Fingerling Potato & Veggie Platter

Sautéed fingerling potatoes with fig jam and rosemary, diced zucchini and slices of fennel can be the hit at your next small gathering. For your holiday party, create a farm fresh vegetable spread with your local CSA bag! Add-ons to your veggie platter can be various cheeses, roasted healthy meats, and whole grain crackers. These can even be sautéed the day before and served cold or room temperature – every ingredient is so versatile.

Featured Veggies:
Fingerling Potatoes, Zucchini, Fennel and Fronds, Fresh Rosemary Sprigs
Fennel – great source of vitamin C, antioxidant, and manganese for immune health and tissue repair
Zucchini – high in vitamin A and C and antioxidants, good for eye health, the skin, and heart; also promotes healthy digestion
Fingerling Potatoes – full of potassium, vitamin C, folate, and vitamin B6

From, Chef Courtney at Nutrition Thyme RD

Sticky Fingerling Potato & Veggie Platter

Courtney Christy
Course Appetizer
Cuisine American
Servings 4
Calories 191 kcal


  • Skillet
  • Cutting Board
  • Knife
  • Spatula or Large Spoon


  • 1 lb fingerling potatoes halved
  • 2 tbsp butter, unsalted
  • 2 tbsp fig jam
  • 1 tbsp rosemary, fresh chopped
  • 1 tbsp olive oil
  • 2 each zucchini diced
  • 2 each fennel bulb sliced
  • 1 tsp salt
  • 1 tsp black pepper


  • In a medium skillet or saucepot, melt butter and add fingerling potatoes, cook until golden brown and easily pierces with a knife
  • Add fig jam, rosemary, and sprinkle lightly with salt and black pepper
  • Cook for 3-5 minutes, until potatoes are caramelized and sticky
  • In another skillet, heat oil and add zucchini and sliced fennel (save the fennel fronds)
  • Cook on low heat until the vegetables brown, also so the zucchini doesn't get soggy and cook too quickly
  • Chop the fennel fronds (like fresh herbs), then sprinkle vegetables lightly with salt and black pepper
  • Once everything is done, place on an appetizer platter with toothpicks or forks
Keyword Fennel, Fennel Frond, Fig, Potato, Rosemary, Zucchini

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