• Crispy potato salad with roast garlic sour cream dressing

    Serves: 4 – 6
    Cooking Time: 1 hour

    Ingredients

    • 1kg baby potatoes, washed
    • 60ml (¼ cup) vegetable oil
    • sea salt and freshly ground black pepper, to taste
    • Dressing
    • ½ head of garlic
    • 250ml (1 cup) sour cream
    • zest and juice of 1 lemon
    • 15ml (1 tbsp) chopped chives
    • 100g watercress, washed, to serve

    Instructions

    1

    Preheat the oven to 200°C.

    2

    Boil the potatoes until al dente and set aside to cool before cutting each in half.

    3

    Heat the oil in a medium roasting dish in the preheated oven and roast the halved potatoes, turning every now and again, until crisp and golden, 30 – 45 minutes. Season.

    4

    Wrap the garlic in foil and place in the oven at the same time to roast.

    5

    For the dressing, mix the sour cream, lemon zest and juice, chives and seasoning.

    6

    When the garlic has roasted, squeeze the caramelised cloves into the dressing and stir well.

    7

    Serve the warm roast potatoes with watercress and drizzle with the dressing.

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