Smashed Fingerling Potato with Confit Garlic, Rosemary and Truffle Oil

Ingredients

1 lb. fingerling potato, scrubbed
Kosher salt
1 whole head garlic
2 sprigs rosemary
1 teaspoon of finely chopped rosemary leaves
1 teaspoon truffle oil
1 Tablespoon extra virgin olive oil

Preparation

Rinse fingerling potatoes, and do not dry them. Place fingerlings onto a sheet of aluminum foil and lightly spray with cooking oil. Season with the salt, and lay one sprig of rosemary on top. Wrap aluminum foil into a tightly sealed tent, leaving space for air to circulate. Place on the grill and cook until tender, 12-13 minutes.

Slice the top of the garlic off leaving the stem attached and place onto a sheet of aluminum foil and lightly spray with cooking oil. Season with salt and lay one sprig of rosemary on top. Wrap aluminum foil into a tightly sealed tent, leaving space for air to circulate. Place on the grill until cloves are tender, 5-6 minutes.

Once both items are cooked place into a bowl and mash together with a fork. Fold in rosemary and a small amount of truffle oil and olive oil. Taste and adjust seasoning as needed.

*Recipe and image courtesy of healthination.com.*