Roasted Fingerling Potatoes With Dried Figs And Thyme

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Turntable Kitchen
Nutrition per serving    (USDA % daily values)
CAL
370
FAT
60%
CHOL
11%
SOD
8%

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Ingredients for 4 servings

8-10 dried figs of any kind (I used large kalamata)

Brewed black tea (enough to cover the figs)

about 2 pounds of fingerling potatoes

1 head garlic

5 sprigs of fresh thyme (use dried if you have to)

about a 1/3 cup of extra virgin olive oil

kosher salt and fresh pepper to taste

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