A fall walk through New York’s Greenmarket with Eleven Madison Park’s chef, Daniel Humm, brought the idea for this dish. Roast a variety of fingerling potatoes from the farmers’ market with figs, thyme and whole garlic cloves still in their jackets.
Ingredients
- ½ pound dried black mission figs or other dried figs
- 1 ½ cups brewed black tea, more if necessary
- 2 pounds fingerling potatoes
- 1 head garlic
- 5 sprigs of thyme
- ⅓ cup olive oil
- Salt and black pepper to taste
- Nutritional Information
Nutritional analysis per serving (6 servings)
266 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 139 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- 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.
40 minutes
Dining and Cooking