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Roasted Potatoes With Figs and Thyme

Kim Severson
  • 40 minutes
  • Serves 6

INGREDIENTS

1 1/2 cups

Black tea

2

lbs Fingerling potatoes

1

head Garlic

1/2 lb

Mission figs or other dried figs, dried black

5

sprigs Thyme

1

Salt and black pepper

1/3 cup

Olive oil