| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chicago | 1 | Servings | |
INGREDIENTS
| 5 | Heads young fresh garlic on the stem, cut in half vertically | |
| Vegetable oil; balsamic vinegar | ||
| 1 | c | Fingerling potatoes; washed, skins left on, about 1/4 pound |
| 1 | ts | Coarse salt |
| 6 | Tarragon leaves; torn into small pieces (up to 8) | |
| 1 | ts | Minced spring onion |
| 1/2 | ts | Balsamic vinegar |
| 1 | pn | Crushed red pepper flakes |
| Salt; freshly ground black pepper to taste | ||
| 3 | tb | Extra-virgin olive oil |
INSTRUCTIONS
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, 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. 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@aol.com on Aug 27, 1997
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