Black garlic sour cream made with Black Garlic Essence to accompany crispy roast potatoes. It's an all-round wholesome side dish full of comfort and umami goodness.
Recipe and photo from Laura at The Culinary Letter.
Laura from The Culinary Letter
4-6
15 minutes
40 minutes
American
Salad
A unique twist on the classic potato salad! Featuring crispy roast potatoes tossed in a tasty black garlic sour cream.
750g waxy potatoes (such as red), chopped into large chunks
2 tsp salt + extra to season
olive oil
pepper
2 tsp dried oregano
⅓ cup sour cream
2 tbsp mayonnaise
1 tsp black garlic essence
4 boiled eggs, quartered
sliced spring onions or chives
toasted sesame seeds
Preheat oven to Fan Bake 200*C and line a baking tray.
Place potatoes in a large pot and cover with cold water. Add in 2 tsp of salt and bring to the boil over high heat. Once boiling cook for 10 minutes or until tender. Drain the potatoes well and place on the baking tray.
Drizzle over olive oil, sprinkle over the oregano and season with salt and pepper. Bake for 25-30 minutes or until crispy and golden brown, turning halfway through. Allow to cool slightly.
Meanwhile, in a large bowl stir together the sour cream, mayonnaise and black garlic essence, season with salt and pepper to taste.
Add the black garlic sour cream to the warm potatoes and toss to coat.
Transfer to a large serving plate, nestle in eggs and garnish with spring onion and sesame seeds.
