Sunday, November 22, 2015
Roasted Potatoes with Figs and Thyme
I really like the New York Times cooking section for suggestions of food combinations I wouldn't have thought of myself. This recipe for fingerling potatoes with figs was a prefect example. The figs were seeped in tea before being cooked in with the potatoes. Although I didn't let it sit overnight as the recipe called for, by pouring hot water over the figs along with three tea bags and letting it seep while everything else was prepared the subtle flavor of the tea came through. Otherwise we followed the recipe as written and had it as a side dish with some haddock cooked in lemon oil. A wonderful meal with leftovers to boot!