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Roasted Potatoes With Figs and Thyme

5.0(639)

A fall walk through New York’s Greenmarket with Eleven Madison Park’s chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

by Kim Severson

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Dinner, Side Dish

Servings

6 servings

Total time

40 min

Calories / serving

330 kcal

Ingredients (7)

serves

1/2 pound dried black mission figs or other dried figsfig
1 1/2 cups brewed black tea, more if necessarytea
2 pounds fingerling potatoespotato
1 head garlicgarlic
5 sprigs of thymethyme
1/3 cup olive oilolive-oil
Salt and black pepper to tastepepper

Instructions (3 steps)

01Place 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.
02Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
03Drain 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.

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Rich recipe — supports nutrition-aware planning.