Roasted fingerling potatoes with dried figs and thyme [Photo/The New York Times]
Adapted from Daniel Humm, Eleven Madison Park
Time: 40 minutes plus at least 4 hours' soaking
1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 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. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
3. 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.
Yield: 4 to 6 servings.