New Potatoes with Roasted Garlic, Pink Peppercorns and Kalamata Olives | Idaho Potato Commission

Ingredients

• ­­­4 ounces peeled garlic cloves (about 2 heads)
• 4 ounces, (1/2 cup) olive oil
• 2 bay leaves
• 4 sprigs fresh tarragon, about 4 inches each, divided use
• 2 stems fresh rosemary, about 4 inches each, divided use
• 2 teaspoons fennel seeds
• 5 pounds Idaho® small new red potatoes (about 1-inch diameter)
• 4 stems fresh mint
• 8 ounces diced fresh fennel, 1 medium bulb
• 2 ounces thinly sliced shallots, about 2 large bulbs
• 2 tablespoons butter
• 8 ounces (1 cup) pitted kalamata olives­­
• Zest of 2 lemons
• 2 ounces (1/4 cup) fresh lemon juice
• 1/2 cup lightly packed fresh mint leaves, sliced julienne
• 1/4 cup finely chopped parsley
• 8 ounces crumbled feta cheese