Roasted Garlic and Fingerling Potatoes
From Jane Maynard, This Week for Dinner
Cuisine: Side Dish
  • About 20-30 fingerling potatoes
  • ½ cup olive oil
  • 10-15 garlic cloves, skins removed
  • 8 teaspoons balsamic vinegar (read the label to check for sodium content!)
  • Parsley (dried or fresh chopped)
  • Pepper
  1. Preheat oven to 325 degrees F.
  2. Place 4-5 of the garlic cloves in olive oil in a small, oven-proof dish. Bake for about 10 minutes, or until cloves are soft. Remove from oven and raise oven temperature to 400 degrees F. Smash up garlic cloves in the oil and let cool. Whisk in balsamic vinegar until oil and vinegar are well mixed.
  3. Toss potatoes along with the rest of the garlic cloves in the oil and vinegar mixture. Spread evenly on a foil-lined pan and cook in the 400 degree oven for about 20 minutes, until you can pierce the potatoes with a knife.
  4. Remove potatoes and whole garlic cloves from the pan and discard the foil (the vinegar/oil/garlic mixture will get all dark and sticky and gooey and sorta burned in places on the pan – that’s okay, but you don’t need it anymore at this point). Toss the cooked potatoes and whole garlic cloves with a bit more balsamic vinegar, parsley and pepper to taste.
Recipe by This Week for Dinner at