We loved them simple – but are sometimes proud to serve them fancy, with figs poached in the brewed black tea.. Fingerling potatoes show up in our stores only in the fall, and are somewhat expensive. I calculate 3-4 larger ones per serving (the picture below had about 650g, 10 potatoes, proved plenty for 3 people), and try to get them similar size for easier roasting. We are split on the subject of potato skin – i eat them with the skin, others try to take the skin off – no problem, comes off very easily.
- 1 kg fingerling potatoes,
- 1 head garlic,
- 5 sprigs of thyme,
- 80 ml olive oil,
- Salt and black pepper to taste.
- Recommended, but optional:
- 250 g dried black mission figs or other dried figs
- 400 ml cups brewed black tea, more if necessary.
If using figs, you must
- 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.
- Drain figs
For all cases
- Preheat oven to 400F )2–C) degrees.
- Wash potatoes well and trim any bad parts.
- Separate garlic head into individual cloves but do not remove outer skin.
- 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.
Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.