Fig-erling Potatoes
I saw a version of this combination on my girl’s trip to Seattle with my besties at a store called Metropolitan Market and I knew instantly I wanted to make it at home. Something sounded so good about the combination of sweet and heat mixed with a good ole tater. And I was thinking it might be delicious as an alternative to mashed potatoes for the Holiday tables. You could even make an appetizer out of this, run a toothpick through a jalapeno, dried fig, and potato then make a little creamy onion dipping sauce.
Anyway you serve this, it is delicious, easy, and whole ingredients to make it Paleo, Whole30, gluten free, dairy free, and vegan. The flavors are interesting enough for company but the recipe is basic enough for a weeknight dinner!
Fig-erling Potatoes
1 pound fingerling potatoes, halved
1-2 jalepenos, sliced and de-seeded (depending on how spicy you like it)
1 Tablespoon oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 dried figs, quartered
1 Tablespoon balsamic vinegar
4 green onions, sliced
- Preheat the oven to 400. Toss the potatoes and jalapenos in the oil and sprinkle with salt and pepper. Spread evenly on a baking sheet.
- Roast for 20-25 minutes, tossing about halfway through.
- Once all roasted, add in the figs, green onions, and drizzle with balsamic. Serve warm or room temperature.
The potatoes will get crispy on the outside and fluffy on the inside and those jalapenos will become something you will want on everything. It loses a little amount of the heat but has that roasted flavors that is simply addictive.
