Fingerling Potatoes With Roasted Garlic & Chives - potatoes

Method

• Preheat your oven to 425 degrees.
• 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.
• Close up the foil and pop in the oven for about 45 minutes. The garlic will be softened and lightly golden.
• 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.
• Toss the potatoes with a drizzle of olive oil, salt and pepper. Place in a single layer onto a baking parchment lined baking sheet.
• Pop into the same 425 degree oven. Roast for about 35 minutes depending on the size of the potatoes.
• 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.