Wine Country Inn prepared a simple potato recipe that honors traditional Irish cuisine while using local ingredients. These garlic infused Colorado fingerling potatoes are easy to prepare and delicious in their simplicity. Since these spuds come in a variety of different colors – purple, red, yellow and russet – mixing them creates a colorful and attractive dish.
3 lbs Colorado fingerling potatoes
Extra virgin olive oil
Two cloves garlic
Coarse ground black pepper
1 sprig fresh rosemary
Peel and mince the garlic and allow to sit in a bowl of olive oil (ideally overnight, covered and at room temperature. The longer the garlic sits in the oil, the more the oil will absorb the garlic flavor). Wash the potatoes in cold water, then pat down and dry with a towel. Remove any eyes or brown spots with a paring knife. Do not remove the skins. Slice the potatoes thinly lengthwise and place in a mixing bowl.
Into the bowl, pour the olive oil through a sieve, catching any of the minced garlic. Mix the potatoes and olive oil thoroughly, and place into a baking pan. Add salt and pepper to taste. Bake at 325 degrees for 45 minutes or until the potatoes are golden brown on top and split easily with a fork. Garnish with rosemary. Serves 6-8.
Colorado wine pairing: 2004 Plum Creek Chardonnay.