finger[licking]… err ‘ling’ good

So tonight, to compliment grilled chicken breasts, I prepared roasted fingerling potatoes in a garlic and rosemary infused olive oil. The olive oil is super simple to create and extremely versatile. It can be used for dipping a hearty loaf of bread, a lovely finishing oil for roasted veggies and even tossed through a salad instead of using a heavy dressing!
I used an entire head of garlic, a few stems of fresh rosemary, a substantial dose of crushed red pepper and of course for everything to swim in… a good olive oil.
This time I minced the garlic and rosemary, added the remaining ingredients then onto the stovetop on a super low flame for everything to draw the flavors out… It simmered for almost an hour to ensure every flavor is pronounced and permeates the house!
Once the oil was ready, I tossed the roasted fingerlings, which I cut up, into a good pour of the oil, stirred them about and seasoned with salt.
The flavors were so amazing and it’s unbelievable how simple it is to make…

at a low simmer…
-R

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