WARM BABY POTATO SALAD WITH BLACK GARLIC VINAIGRETTE

Ingredients

1 bag Organic baby potatoes 3 tsp White balsamic condiment Salted butter, for frying 6 Black garlic cloves 6 Black garlic cloves 2 sprigs rosemary, finely chopped 200 ml sour cream 10 pieces chives, finely chopped salt and pepper to taste small handful Italian parsley, roughly chopped 6 Tbsp extra virgin olive oil, plus extra for drizzling

Cooking Instructions

To make the baby potato salad Preheat the oven to 200’c. Boil the baby potatoes until cooked but not breaking apart. Crush the black garlic cloves and then add the olive oil and mix to form a paste. Pour in the white balsamic condiment, chopped parsley, salt and pepper to taste and mix until combined. Pour half the vinaigrette over the potatoes and mix to coat them evenly. Place on a roasting tray and place in the oven until golden, roughly 20mins. Remove from the oven and coat with the remainder if the vinaigrette. Sprinkle with chives and serve with sour cream.

To make the rosemary and black garlic butter Place the rosemary and garlic cloves in a food processor and pulse to chop the cloves. Add the butter and continue to pulse until combined. Scrape the butter onto plastic wrap and form a log. Refrigerate until firm before slicing into rounds. Place the black garlic butter on grilled steak to melt and serve.

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