Michael altenberg's fingerling potatoes

Yield: 1 Servings

Measure Ingredient
5 \N Heads young fresh garlic on the stem, cut in half vertically
\N \N Vegetable oil; balsamic vinegar
1 cup Fingerling potatoes; washed, skins left on, about 1/4 pound
1 teaspoon Coarse salt
6 \N Tarragon leaves; torn into small pieces (up to 8)
1 teaspoon Minced spring onion
½ teaspoon Balsamic vinegar
1 pinch Crushed red pepper flakes
\N \N Salt; freshly ground black pepper to taste
3 tablespoons Extra-virgin olive oil

Chicago Tribune

Preparation time: 20 minutes Cooking time: 15 minutes Standing time: 15 minutes Yield: 4 servings

1. Heat oven to 425 degrees. Place garlic on baking sheet and drizzle lightly with oil and vinegar. Cover with aluminum foil; bake until garlic is soft, about 15 minutes. Allow garlic to cool and squeeze pulp from skins. Set aside. 2. Cover potatoes with cold water in small saucepan; add coarse salt. Heat to a boil over high heat. Reduce heat and simmer until potatoes are just tender, 5 to 6 minutes. Drain; cover with cold water to stop cooking. Drain. Place in medium bowl. 3. Combine 2 teaspoons of the roasted garlic, tarragon, spring onion, ½ teaspoon vinegar, red pepper flakes, salt and pepper in small bowl. Whisk in olive oil. Pour over potatoes; let stand 15 minutes before serving. Test kitchen note: Small new potatoes, quartered, can be substituted for fingerling potatoes.

Nutrition information per serving: Calories ...... 145 Fat ......... 10 g Cholesterol .. 0 mg Sodium ...... 40 mg Protein ...... 1 g Carbohydrate ..

6 g Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@...

on Aug 27, 1997

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