Albert Bartlett Anya Potatoes

GIVES NEW MEANING TO THE TERM
"SMALL POTATOES"

The Anya potato is unlike any fingerling potato you've ever
tried. With their distinctive nutty flavor and yellow flesh,
these small potatoes are anything but ordinary. Try them as a tasty side dish or salad.

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    ANYA & GREEN BEAN SALAD

    ANYA & GREEN BEAN SALAD

    Description

    Perhaps preheating your oven isn’t part of your normal salad making routine. But once our fluffy Anya potatoes get combined with warm green beans and garnished with bacon and feta you’ll realize the whole salad-oven thing was a worthwhile endeavor.

    Instructions

    1. Preheat oven to 425 degrees.
    2. Toss potatoes and red onion in 3-4 tablespoons of olive oil and spread over a baking sheet.
    3. Bake for 30 minutes, turning potatoes half way through cooking time.
    4. While roasting, add green beans to large pot of boiling water. Cook 3-7 minutes until tender.
    5. Whisk together mustard, honey, vinegar and pinch of salt and pepper.
    6. Toss warm potatoes, onions, green beans and vinaigrette in a large bowl.
    7. Garnish with bacon and feta cheese.

    Serving information

    Serves: 4-6

    Preparation: 15 mins

    Cooking: 30-40 mins

    What you'll need

    1 bag of Albert Bartlett Anya Potatoes

    1 small red onion, sliced thickly

    3-4 tbsp olive oil

    1lb green beans, trimmed and cut

    For dressing: 1 tbsp Dijon mustard, 2-3 tbsp honey, ¼ cup cider vinegar, salt and pepper

    For garnish: 4-6 slices cooked bacon and ½ cup feta cheese, crumbled

  • Albert Bartlett Anya Potatoes Show Recipe

    BEET, NUT & ANYA SALAD

    BEET, NUT & ANYA SALAD

    Description

    If you’re looking for a dish on the lighter side, look no further. This lemon-mustard vinaigrette served over our Anya potatoes tossed with onion, avocado, beets and nuts will keep your appetite and your conscience at ease.

    Instructions

    1. Boil Anya potatoes 8-10 minutes until tender. Let cool and slice lengthwise.
    2. Combine potatoes, beets, green onions, avocado, hazelnuts and pecans in large bowl.
    3. Whisk together olive oil, lemon juice, balsamic vinegar and Dijon mustard.
    4. Pour the dressing into the bowl and mix with all ingredients.
    5. Place mixture on top of arugula and serve.

    Serving information

    Serves: 4-6

    Preparation: 20 mins

    Cooking: 20 mins

    What you'll need

    1/2 bag boiled and halved of Albert Bartlett Anya Potatoes

    Bag of Arugula

    6 green onions, chopped

    1 medium avocado and 3 small roasted beets, cubed

    1.5 oz Hazelnuts and 1.5 oz Pecans, chopped

    For dressing: 3 tbsp olive oil; 1 lemon, juiced; 2 tsp balsamic vinegar; 1/2 tsp Dijon wholegrain mustard

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POTATOES ARE OUR FAMILY TRADITION

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