Recipe by Anna Gill
Serves: 4 to 5
½ pound dried figs, black mission is preferred
1½ cups brewed black tea, more if necessary
2 pounds fingerling potatoes, washed and trimmed of root fragments
1 head garlic, separated into cloves but retaining papery skin
5 sprigs of thyme
⅓ cup olive oil
Salt and black pepper to taste.
1. 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.
2. Preheat oven to 400 degrees.
3. Drain figs.
4. In a large bowl, combine garlic, thyme, figs, potatoes and olive oil; toss.
5. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes.
6. Remove and season immediately with salt and pepper. Serve.
NOTE: For the fearless, the garlic skins may be removed and the cloves consumed with the potatoes and figs.
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