Roasted Potatoes With Figs and Thyme

I drizzled the final result with some balsamic glaze which I thought added an extra spark of flavor to an already tasteful dish.

Delicious recipe received rave reviews by all. I was in a hurry so par-boiled potatoes in the microwave to shorten roasting time. Don't skip steeping the figs.

I made this using English breakfast tea (black tea) to soak the figs overnight. They didn't look all that appetizing before they went into the oven but came out a beautiful brown. Next time I'd add more thyme, salt and pepper. I used peeled garlic cloves. Roasting took 50 minutes. It's really tasty in an unusual way.

We didn’t plan ahead, so didn’t have time to steep the figs for hours. We used white turkish figs, rather than black mission figs. To save time on steeping the figs, we cut them in half lengthwise and steeped them for probably less than an hour. It worked great! The figs were a more manageable size this way, too.

My fig tree is prolific. Can I make this with fresh figs? Maybe leave out the soaking step?

I’m thinking prunes rather than figs. There are tough dried figs and softer ones out there. The former have leathery skins and are better for snacking. I realize this strays from the recipe, but soaking prunes in sherry also works.

This recipe received rave reviews at a dinner party this evening. We had 8 people so we made 1 1/2 times the recipe but really the original would have been fine. Everyone loved the figs which made the dish memorable and gave the potatoes a unique flavor signature. I did scoop out the garlic and didn’t serve it because of the skins. Next time I think I will take another reviewers suggestion and just remove the skins before cooking so the garlic can be served with the dish. Overall it was great!

Figs were the star of this show. We only had 6 garlic cloves so added some quartered shallots. Husband gave it a 3, I say 4. Worked very well with the leek/garlic confit NYT recipe with the leek cream. Think we'll make the figs again... maybe with the potatoes, but husband wants to try the figs with some whipped cream for dessert first!

Made this tonight - it was a big hit. The flavor of lapsang souchong tea in the figs is lovely - subtle, smoky, and enchanting. I saved the liquid afterwards for stock - it has the tea flavor and a sweetness from the figs. I say leave the skin on the garlic cloves - it turns the garlic into a delicious paste. I would love to have more of the lapsang souchong flavor - would the potatoes take on that flavor if they were soaked in the tea for a short time before roasting?

I used dates and Earl Gray tea; 40 minutes was just fine. Also, I served this with Lamb Chops from this site, will post separately. It was a lovely fall dinner without too much time in the kitchen after guests arrived.

Followed instructions, turned out great. Remember to cut larger potatoes in half. Simply adding figs made it feel like a special autumn dish. My thyme lost color during the roasting process, next time I might add some chives or extra fresh thyme for color. Also, instead of 6 hours of tea soaking time for figs, I will probably soak them overnight. The fig tea water afterwards from soaking also tastes great, I added it to some chocolate pudding I was making to add some complexity to my dessert

This dish was not very special, however if you used fresh figs and added them a bit later in the baking it would’ve been more sumptuous instead the figs were hard and tasteless

I made this for a dinner party and was disappointed. Potato's were hard and the figs flavorless and I am above average cook. It was pretty though...

Do you halve the potatoes? Recipe doesn’t say so, but photo shows them halved. Thank you!