Local Garlic Potatoes
We love garlic, we love potatoes and most importantly we love local. If possible for you, we recommend potatoes and veggies from Heart City Farms. Complete this dish with a bottle of house made garlic aioli from Pure Kitchen!
Ingredients
1.5 lb mini potatoes, halved
2 cloves garlic, minced
2 tbsp olive oil
5-8 heirloom cherry tomatoes, halved
10 leaves fresh basil, chiffonade
1-2 stems of mint, chiffonade
Micro herbs
3-4 oz Pure Kitchen garlic aioli
Salt and pepper to taste
Directions
In a pot, cover potatoes with salted water and bring to a boil. Cook for about 10-15 minutes, until just tender. Drain and set aside.
Heat olive oil over medium-high heat in a frying pan. Add garlic and cook for about 45 seconds and then add the potatoes.
Turn the heat to medium. Season with salt and pepper and fry for about 3-5 minutes, until the potatoes turn golden brown. Turn off the heat.
Add the tomatoes and fresh herbs and toss well.
On a plate or platter, spread the garlic aioli in a big round or oval form.
Place the potatoes on top of the garlic aioli. Drizzle a little more garlic aioli over top. Crack some fresh pepper on top. Garnish with micro herbs.
Prepared by Olivia Cruickshank, Executive Chef & Co-owner of Pure Kitchen
