New Potatoes with Roasted Garlic, Pink Peppercorns and Kalamata Olives | Idaho Potato Commission
- Preheat oven to 375° - Place garlic cloves in a small ovenproof frying pan with olive oil, bay leaf, tarragon, half the rosemary and all the fennel seeds. Roast in oven for 15-20 minutes, basting...
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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
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