Recipe: Roasted fingerling potatoes confit with pink garlic

1 Wash your potatoes then place them flat in a saucepan, cover with water, salt with sea salt, add a little thyme flowers, a bay leaf, the garlic skins, cover, then cook for 8 minutes after boiling.

2 During this cooking, remove the germs from the garlic cloves if it is not fresh garlic, and slice them into thin slices

3 Drain your potatoes, let them cool for 15 minutes, then place them on your work surface.

4 Take a fine knife, make a small slit in each potato and insert a slice of garlic into each one.

5 Then, pour into your saucepan your knob of butter and 2 tablespoons of olive oil, when everything is hot, place your potatoes in it, then over the heat let them roast on all sides, season with salt and freshly ground pepper, remove from heat and let them sit covered for 5 minutes, that's it
This meticulous recipe will be one of the best side dishes you can serve for example with roasted leg of lamb, a beautiful veal chop or sautéed pork tenderloin but also with fish "meunière" or roasted (turbot fillets, brill, pike perch etc) or with a nice red mullet in the oven or even with beautiful scallops grilled on a plank.
Moreover you can even prepare this recipe the day before and just roast the potatoes the next day.