Disclaimer: This dish was not what I planned. I was simply going to sauté the garlic scapes in some olive oil and butter to soften them and then toss them with the roasted potatoes and chives. I even had plans to add two more ingredients to them. But as things go, the child, that sweet, sweet child of mine let out of blood curdling scream, and I abandoned my post at the stove to tend to her.
An Oscar nomination is in the works for her scream over an ant in the bathroom. But when I returned to my garlic scapes a few minutes later, they had turned golden and looked like they were starting to burn. I was none too happy over the thought of having to start over, but I decided to taste one before I scrapped it. I am so happy I did.They were wonderful. Crispy and nutty. I continued to cook them and allow their flavor to intensify. I tossed them with the roasted potatoes and the fresh chives. Once the olive oil/butter worked their way over all the potatoes, well let’s just say I had to stop myself from eating them or I wasn’t going to have enough left to serve my dinner guests. Plus, I had eaten far more than my diet allows, so it was in my own best interest to stop eating them.
The garlic scapes and the chives were provided to me by Larry’s Family Farm
Ingredients
- 11/2 lbs . baby Dutch yellow potatoes (or any golden potato); cubed
- 2 tbsp . extra virgin olive oil; plus a bit more
- 1 tbsp . butter
- 1 cup garlic scapes; finely diced
- 1/3 cup fresh chives; finely sliced
- Salt/pepper to taste
Instructions
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Clean and cube the potatoes.
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Toss with a bit of olive oil, salt, and pepper.
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Roast the potatoes on a baking sheet in a preheated 400° oven for about 35 minutes.
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Meanwhile, add the olive oil and butter to a medium sauté pan over medium heat.
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Once the butter has melted add the garlic scapes and begin to sauté them, cook for about 5 minutes and then lower the heat to low and continue to cook for an additional 15 minutes or until the garlic scapes have crisped up and turned deep golden.
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When the potatoes are done, add them to a large bowl along with the garlic scapes and any remaining oil/butter. Toss.
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Then add the chives and season with salt and pepper to taste. Serve immediately.
14 Comments
Beth @ The First Year
July 10, 2014 at 4:47 pmI love the in process photos. And I must say, I am really craving roasted potatoes now!
Michelle
July 10, 2014 at 10:37 pmThank you Beth. Cravings are the downside of looking at food blogs.
😉
Sherri @ Well Floured Kitchen
July 11, 2014 at 6:50 amThese look delicious! I’ve never cooked scapes for a long time before, very interested to try this technique.
Michelle
July 12, 2014 at 1:36 amSherri, it was an accident that they started to brown, but I let them keep going and they got so crunchy and nutty. Too delicious!
Debra
August 18, 2014 at 6:57 amMmmm!!! These look delicious! Sounds like a great and tasty side dish.
Michelle
August 19, 2014 at 2:07 pmThey are super easy to make. My taste testers gobbled them all up leaving me very little to enjoy myself.
Wendy | Around My Family Table
September 19, 2014 at 9:58 pmMy tummy just started to grumble at me…this looks amazing. Thanks again for linking up to Gluten Free & DIY Tuesdays. I hope to have you back again next week.
Michelle
September 22, 2014 at 1:13 amThank you Wendy. I enjoyed stopping by. These were too delicious.
Arman @ thebigmansworld
March 24, 2015 at 1:22 amI first read this as garlic grapes and was baffled…..
LOVE potatoes in any shape or form and this just looks divine. Why don’t I have any for dinner tonight?
Michelle
March 24, 2015 at 1:55 amGarlic grapes….now you have me thinking…
Lauren @ Wicked Spatula
March 24, 2015 at 4:11 amLOVE this! I love, love, love potatoes…Probably a little more than I should but they have a special place in my food loving heart. Digging the addition of the garlic scapes!
Michelle
March 24, 2015 at 11:39 pmPotatoes are wonderful and these one are scrumptious.
Sylvie | Gourmande in the Kitchen
March 25, 2015 at 2:08 amSometimes the best recipes are happy accidents!
Michelle
March 25, 2015 at 5:01 pmI completely agree Sylvie.