Ingredients
- 2 1/2 pounds fingerling potato, halved
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, minced (amount divided in recipe steps below)
- 4 teaspoons fresh rosemary leaves, finely chopped (amount divided in recipe steps below)
- 4 teaspoons fresh thyme leaves, finely chopped (amount divided in recipe steps below)
- 1/4 cup unsalted butter
- 1/2 cup all purpose flour
- 3 cups Pacific Foods® Organic Low Sodium Free Range Chicken Broth
- 1 cup fresh cheese curds
Instructions
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Step 1
Heat the oven to 400°F. In a large pot of salted water, bring potatoes to a boil. Cook for 10 minutes and strain into an ice bath. Transfer potatoes to a large baking sheet. Toss with oil, half of the garlic, 3 teaspoons of rosemary and 3 teaspoons of thyme. Season to taste with salt and pepper. Roast for 40 to 50 minutes, tossing occasionally, until golden brown.
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Step 2
While the potatoes are roasting, heat the butter in a 2-quart saucepot over medium heat. Whisk in the flour and continue whisking for 3 minutes, until mixture turns golden. Stir in the broth and whisk until smooth. Add the remaining garlic, rosemary and thyme. Cook and stir until gravy begins to thicken, about 8 minutes. Season to taste with salt and pepper. Divide potatoes among 8 serving bowls. Top with hot gravy and cheese curds.
