Roast fingerling potatoes and artichokes with garlic and thyme from Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook A Wolf, Staple & Fancy Mercantile, and Tavolàta by Ethan Stowell and Leslie Miller

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Notes about this recipe

  • Rutabaga on October 24, 2016

    While my potatoes weren't, strictly speaking, "new", they still worked very well in this dish. I sliced about two pounds of small, organic Yukon golds, crisped them on the stove for about ten minutes, then roasted in the oven for a further 15 minutes. I left out the artichokes and used rosemary in place of time. To my five-year-old, these were "French fries" because of their deliciously crisp exterior - they are cooked in a lot of butter and oil! And really, you can't go wrong with good potatoes cooked in any kind of fat or oil.

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