Garlic-Roasted Fingerling Potatoes, 12/16/2011 - KATV - Breaking News, Weather and Razorback Sports

Garlic-Roasted Fingerling Potatoes, 12/16/2011

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By Diana Harbour, GMAR Producer - bio | email

  • Recipes

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Vanessa Barranco

Whole Foods


Garlic-Roasted Potatoes 

2 pounds mixed fingerling potatoes, such as Russian Banana, French, Austrian Crescent and Ruby Crescent, cut into 1-inch chunks 
3 tablespoons extra virgin olive oil 
1/4 cup white wine 
2 teaspoons kosher salt 
1/2 teaspoon fresh ground black pepper 
1 tablespoon minced fresh thyme leaves 
2 teaspoons finely minced garlic (1 clove) 

Buttermilk Dressing 
1/2 cup buttermilk 
1/4 cup Greek (thickened) yogurt 
1 tablespoon lemon juice 
1 tablespoon grated lemon zest 
1 tablespoon honey 
1 tablespoon minced chives 
1 tablespoon minced dill 
1 tablespoon minced mint 
1/2 teaspoon salt 
1/4 teaspoon freshly ground black pepper

Method

For the potatoes, preheat the oven to 400°F. In a large bowl, combine the cut potatoes, olive oil, white wine, salt, pepper and thyme leaves. Toss well to coat.

Arrange the potatoes in a single layer on two sheet trays. Cover tightly with aluminum foil and cook the potatoes in the oven for 15 minutes. After 15 minutes, remove the foil and continue to roast the potatoes until they begin to turn golden brown, around 30 minutes more. 

Remove both trays from the oven and stir a teaspoon of minced garlic into each sheet tray until the potatoes are well coated. Place the potatoes back in the oven and cook for another 10 minutes until they are deep golden brown and the garlic is fragrant (but not burnt). 

Meanwhile, for the dressing, combine all ingredients in a small bowl, whisking until well combined. Spoon dressing over potatoes and serve.

  • Appetizers

  • Saturday, May 18 2013 12:05 PM EDT2013-05-18 16:05:40 GMT
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing
    1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressing

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