roasted garlic, organic & grass-fed butter, chives

Preheat your oven to 400°F (200°C). Wash the fingerling potatoes thoroughly and pat dry. Cut them in half lengthwise and place them in a mixing bowl.

Prepare the Potatoes

Drizzle the olive oil over the halved potatoes, then sprinkle with salt and black pepper. Toss to coat evenly. Spread the potatoes on a baking sheet, cut side down, and roast in the oven for 25-30 minutes or until golden brown and tender.

Season and Roast

While the potatoes are roasting, prepare the garlic. Take the cloves, peel them, and wrap them in aluminum foil with a drizzle of olive oil. Place the foil packet in the oven alongside the potatoes for the last 20 minutes of roasting.

Roast the Garlic

Once the potatoes and garlic are done, remove them from the oven. In a small saucepan, melt the grass-fed butter over low heat. Squeeze the roasted garlic out of its skin into the melted butter and stir until well combined.

Make the Creamed Mixture

In a large bowl, combine the roasted fingerling potatoes with the garlic butter mixture. Chop the chives and fold them in gently. Adjust seasoning with additional salt and pepper if necessary. Serve warm.

creamed fingerling potatoes

Recipe information

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