Ingredient

• 24 oz = 1 ½ lbs baby potatoes

• 4 cloves black garlic

• 4 T oil

• 1/4 tsp salt

• pepper

• 1 T rice wine vinegar

• 1 T chives

• 2-3 T fresh dill, cilantro, Italian parsley or tarragon.

Dill Cream

• 1 Cup sour cream

• 2 T fresh dill

• 2 T lemon juice

• 1 T finely chopped onion or shallot

• salt, pepper, sugar

Directions

Preheat grill to med high heat.

Blanch potatoes in salted boiling water, until just tender, about 10-15 minutes, depending on size.

Mash black garlic with a fork with salt and 1 T oil, until it become a chunky paste. Add the remaining oil, vinegar, and pepper.

Strain the tender potatoes, and toss with 1 T of the vinaigrette, just enough to lightly coat. Grill the potatoes until nicely charred.

Toss with the rest of the vinaigrette, and fresh herbs. Serve with dilled sour cream

To make dill sour cream: whisk one cup sour cream with a little lemon zest, squeeze of ½ a lemon, 2-3 T fresh dill, 1 T chopped shallot, salt and pepper to taste, and pinch of sugar.