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Oca and Fingerling Roasted Potato Medley
By Melissa's Corporate Chefs


1/2 cup Olive Oil 
1/2 cup White Balsamic Vinegar or Regular 
1/4 cup Shallots chopped 
5 teaspoons Thyme chopped 
5 teaspoons Rosemary chopped 
2 teaspoons Fennel Seeds chopped 
3 pounds Oca cut in half 
3 pounds Russian Banana Fingerling Potatoes cut in half 
2 sprigs Herbs 
To Your Taste Organic Grinders Rainbow Peppercorn 
To Your Taste Organic Grinders Garlic Herb w/ Sea Salt 


Preheat oven to 400°F. Oil 2 large baking sheets. Whisk the next 6 ingredients in large bowl to blend. 

Add potatoes. Sprinkle generously with herb and sea salt and. Toss to coat. 

Using slotted spoon, transfer potatoes to prepared sheets, spreading in single layer. 

Reserve oil mixture in bowl. Roast potatoes until tender and golden, stirring and turning potatoes occasionally, about 1 hour. 

Return potatoes to reserved oil mixture in bowl; toss. Transfer to bowl. Garnish with herb sprigs.