Fingerling Potatoes with Roasted Garlic & Chives
  • 2 lbs fingerling potatoes
  • 2 small heads of garlic
  • olive oil
  • salt & pepper
  • fresh chives
  1. Preheat your oven to 425 degrees.
  2. Take the heads of garlic and cut the top off exposing the cloves. Drizzle the garlic with a little olive oil, salt and pepper and place cut side down on a piece of aluminum foil.
  3. Close up the foil and pop in the oven for about 45 minutes. The garlic will be softened and lightly golden.
  4. Once cool enough to handle squeeze the cloves out and simply smooth the cloves out with the back of a spoon. Careful not to get any of the skin of the garlic in there.
  5. Toss the potatoes with a drizzle of olive oil, salt and pepper. Place in a single layer onto a baking parchment lined baking sheet.
  6. Pop into the same 425 degree oven. Roast for about 35 minutes depending on the size of the potatoes.
  7. Once cooked to tender, toss the potatoes with the roasted garlic and chives. I used all the garlic but you can use a little less if you prefer. Season with salt and pepper to taste.
Recipe by LeMoine Family Kitchen at