Sometimes in the depths of winter, it's really nice to get a wistful taste of the warmer weather to come. In this case we're dreaming of cookouts, spending time at the lake (yes, we're from Wisconsin), and sipping on a Fat Squirrel from New Glarus Brewing. Here's to sincerely hoping this side dish transports us to summer.
Author: Sylvia Fountaine | Feasting at Home Blog
Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins | Yield: 4 servings
Ingredients
24 oz = 1 ½ lbs baby potatoes
4 cloves black garlic
4 T oil
1/4 tsp salt
pepper
1 T rice wine vinegar
1 T chives
2-3 T fresh dill, cilantro, Italian parsley or tarragon.
Dill Cream:
1 Cup sour cream
2 T fresh dill
2 T lemon juice
1 T finely chopped onion or shallot
salt, pepper, sugar
Instructions
Preheat grill to med high heat.
Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.
Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.
Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.
Toss with the rest of the vinaigrette, and fresh herbs.
Serve with dilled sour cream
To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.