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
Roasted Baby Dutch Golden Potatoes w/ Caramelized Garlic Scapes & Chives
- 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
Clean and cube the potatoes.
Toss with a bit of olive oil, salt, and pepper.
Roast the potatoes on a baking sheet in a preheated 400° oven for about 35 minutes.
Meanwhile, add the olive oil and butter to a medium sauté pan over medium heat.
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.
When the potatoes are done, add them to a large bowl along with the garlic scapes and any remaining oil/butter. Toss.
Then add the chives and season with salt and pepper to taste. Serve immediately.