Free Recipe Michael Altenberg s Fingerling Potatoes
Recipe Type: Free Recipes
Recipe Preparation: bake
Cooking Ingredients for Michael Altenberg s Fingerling Potatoes Recipe
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
Michael Altenberg s Fingerling Potatoes Preparation
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
Cooking Temperature:
Recipe Serves: 1
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