Crispy Rosemary Fingerling Potatoes

These are the perfect mate for Pitts’ Rosemary-Dijon Steak. His betrothed insists upon them routinely.

1 bag fingerling potatoes, washed

olive oil

1 head garlic

3 tablespoons coarsely chopped rosemary

salt and pepper

1. Preheat oven to 425

2. Cut the potatoes in half lengthwise. In a large bowl, combine potatoes with 2-3 tablespoons of olive oil, season heavily with kosher salt and pepper, and toss to coat in oil.

3. Arrange potatoes cut side up on a large sheet tray.

4. Cut bulb of garlic in half, wrap each half in foil with a teaspoon of olive oil and pinch of salt and place on the sheet tray or oven rack. Bake garlic and potatoes for 30 minutes at 425.

5. Sprinkle rosemary over potatoes and continue cooking another 10-15 minutes or until the cut side of potatoes is brown and blistering.

6. Remove garlic from foil pouches and squeeze the roasted cloves out over the potatoes.

Pitts likes to eat the leftovers cold dipped in hummus or – even better – warm dipped in truffle aioli. Now he’s speaking my language.