I’ve been eagerly awaiting for figs to make an appearance at the grocery store.
They’re not something thats grown here locally, but they do tend to arrive right around this time from California or beyond. Fresh figs, my friends, are one of my favorite ingredients.
But apparently I’m not the only one who feels this way, because I had to go to two different grocery stores this week only to be told at both of them that the fresh figs sold out basically as quickly as they could stock them. I contemplated a third store, but decided just to go with dried figs instead.
To plump up the dried figs, I soaked them in hot water for a couple minutes and they softened nicely, but if you can get fresh figs, I recommend you use those instead. Other than that, this dish is extremely straightforward: cook shallots in butter, add potatoes, rosemary, and figs, and finally deglaze with some balsamic vinegar and white wine.
The figs sweeten the dish just slightly. The rosemary shines through. The potatoes, well, they’re just plain good.
- 1 cup dried black mission figs (see note in instructions) or 6-8 fresh black mission figs, quartered
- 2 tablespoons butter
- 1 large shallot, chopped
- 1½ pound Yukon gold potatoes, cut into quarters or eighths, depending on size
- 2 tablespoons fresh rosemary, plus more for garnish
- ½ teaspoon salt
- 2 teaspoons balsamic vinegar
- ½ cup dry white wine
- Bring a small pot of water to boil. Pour boiling water over dried figs and let soak for about 2-3 minutes to plump them up. Drain water and cut figs in half. Set aside.
- Melt butter in a heavy bottomed skillet over medium heat. Add shallot and cook for 2 minutes. Stir in potatoes, rosemary, and salt and cook until potatoes are nearly done, about 15 minutes.
- Reduce heat and add in figs and balsamic vinegar. Stir well, then pour in wine. Scrape up any of the brown bits stuck to the bottom of the pan and cook for 3-5 more minutes, until wine has reduced and potatoes are cooked through.
OMG this is gorgeous!!! I love that beautiful color on the potatoes!!! And what a unique flavor combo with the figs!!! Awesome recipe!
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