Baby fingerling potatoes, garlic, and chive come together in this simple, comforting dish. Use as a side for any stew or entree, or serve chilled in the summer for a bistro potato salad.
3 pounds fingerling potatoes, any colo
1/2 cup peeled garlic cloves (about 1 head)
1 bunch chives, choppe
1 teaspoon ground black peppe
1/4 teaspoon sal
To roast potatoes and garlic: Preheat oven to 350. Scrub potatoes to clean them. Place on a baking sheet, whole, unpeeled, without any oil or seasoning. Place in warm oven and roast until a knife can easily slide in and out, about 20 to 30 minutes. Create a pouch with aluminum foil. Place garlic in foil pouch, with about 1/4 cup of water. Make sure pouch is completely sealed and place in the oven, right on the same pan as the potatoes. Roast until garlic is completely soft and aromatic, about 30 minutes.
To make "Bettah": When the garlic is done roasting, remove from the oven. Place into a small bowl, along with the chopped chives, black pepper, and salt. Use a fork to mash the garlic into a paste. Add a few drops of warm water, as needed, to reachable a spreadable (butter-like) consistency. Head's up: This is ridiculously good for any butter/cream cheese replacement.
To serve: When potatoes are done, remove from the oven and smother in the Garlic Chive "Bettah". Garnish with extra chives and enjoy.