Cooking Instructions
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Step 1
Preheat grill to med high heat.
Step 2
Blanch
Baby Potatoes (680 g)
in salted boiling water, until just tender, about 10 to 15 minutes, depending on size.
Step 3
While potatoes are blanching, mash the
Black Garlic (4 cloves)
with
Salt (1/4 tsp)
and a tablespoon of
Oil (1 Tbsp)
it become a chunky paste.
Step 4
Add
Oil (3 Tbsp)
，
Rice Vinegar (1 Tbsp)
and
Ground Black Pepper (to taste)
to adjust seasoning.
Step 5
Strain the tender potatoes.
Step 6
Toss with one tablespoon of the vinaigrette, just enough to lightly coated.
Step 7
Grill the potatoes until nicely charred.
Step 8
Toss with the rest of the vinaigrette,
Fresh Dill (2 Tbsp)
,
Fresh Chives (1 Tbsp)
and
Chive Blossoms (to taste)
.
Step 9
Serve with dill sour cream. Make it by whisking
Sour Cream (240 g)
,
Lemon (1)
,
Fresh Dill (2 Tbsp)
and
Shallots (1 Tbsp)
, a pinch of
Granulated Sugar (to taste)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
.
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