Recipe for Michael Altenbergs Fingerling Potatoes 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 Servings
Ingredients:
Amount Ingredient
5 x Heads young fresh garlic on the stem, cut in half vertically
Vegetable oil, balsamic vinegar
1 cup Fingerling potatoes, washed, skins left on, about 1/4 pound
1 tsp Coarse salt
6 x Tarragon leaves, torn into small pieces (up to 8)
1 tsp Minced spring onion
1/2 tsp Balsamic vinegar
1 pch Crushed red pepper flakes
Salt, freshly ground black pepper to taste
Instructions:
Instructions: 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, 1/2 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.

6 g

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Mice Cookies   ::   Michael Bauers Chewy Chocolate Chip Cookies   ...