Cooking Instructions
1.
Preheat grill to med high heat.
2.
Blanch
Baby Potatoes (4 1/2 cups)
in salted boiling water, until just tender, about 10 to 15 minutes, depending on size.
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.
4.
Add
Oil (3 Tbsp)
,
Rice Vinegar (1 Tbsp)
and
Ground Black Pepper (to taste)
to adjust seasoning.
5.
Strain the tender potatoes.
6.
Toss with one tablespoon of the vinaigrette, just enough to lightly coated.
7.
Grill the potatoes until nicely charred.
8.
Toss with the rest of the vinaigrette,
Fresh Dill (2 Tbsp)
,
Fresh Chives (1 Tbsp)
and
Chive Blossoms (to taste)
.
9.
Serve with dill sour cream. Make it by whisking
Sour Cream (1 cup)
,
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)
.