Recipe - Michael Altenbergs Fingerling Potatoes

5 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 teaspoon Coarse salt
6 Tarragon leaves; torn into
small pieces (up to 8)
1 teaspoon Minced spring onion
One half teaspoon Balsamic vinegar
1 pn Crushed red pepper flakes
Salt; freshly ground black
pepper to taste
3 tablespoon Extravirgin olive oil

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, One half 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