Cooked 38 ratings
- ½ pound dried black mission figs or other dried figs
- 1 ½ cups brewed black tea, more if necessary
- 2 pounds fingerling potatoes
- 1 head garlic
- 5 sprigs of thyme
- ⅓ cup olive oil
- Salt and black pepper to taste
- Nutritional Information
- Nutritional analysis per serving (6 servings)
266 calories; 12 grams fat; 1 gram saturated fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 4 grams protein; 139 milligrams sodium
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by Edamam
- Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
- Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
- Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.