Roasted potatoes are a hit, maybe one of my favorite way to eat potatoes. I do that very often because it is easy, quick and delicious with almost everything. But the garlic dip make this common side dish really chic and classier.
Garlic is so underrated it makes me sad. It is so good, I put it everywhere I can. If you fear the bad breath, brush your teeth or eat a gum and voilà. Seriously this thing is so versatile and fantastic.
I don’t peel my potatoes when I roast them for the simple reason that I love it when it starts to crisp the skin, it means they are done. Buy organic if you fear pesticide while eating the skin. I use new potatoes because they are so good, I make the most of it while it is still the season.
The dip has not a heavy garlic taste, it is more of a delicate and soft garlic flavor.
Roasted potatoes with garlic dip (serves 4) :
- 1kg new potatoes
- 6 tbsp sour cream
- 1 head of garlic
- Olive oil
- Salt and pepper
Preheat your oven at 180°C (356°F).
Wash and dry your potatoes in a kitchen towel. Put them in a bowl with a good drizzle of olive oil, salt and pepper to taste. Mix everything with your hands so that everything is well coated.
Put parchment paper on a baking sheet and lay the potatoes on a single layer, bake for 45 minutes.
Peel the first layer of garlic skin. In an oven proof dish, put the garlic and add olive oil (it should cover the bottom of the dish). Cover with aluminium foil and bake for 45 minutes, it will confit the garlic.
When the garlic is done, let it cool a bit then take the garlic pulp out of the cloves. Put it all in a bowl and mash it with a fork, add sour cream, salt and pepper to taste. Done!