Roasted Fingerling Potatoes With Dried Figs And Thyme Food

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME

Steps:

• Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

ROASTED FINGERLING POTATOES

Steps:

• Heat oven to 500 degrees F.
• Spread potatoes out on a cookie sheet. Scatter garlic over potatoes. Coat lightly with extra-virgin olive oil and season potatoes with salt and pepper. Roast until tender, about 20 minutes.

ROASTED POTATOES WITH FIGS AND THYME

Steps:

• Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
• Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
• Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

FINGERLING POTATOES WITH BUTTER AND THYME

Steps:

• Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._