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by | May 11, 2022 | Recipes | 0 comments

DifficultyBeginner
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins
Ingredients
 700 g Potatoes, peeled and quartered
 ½ Bunch of spring onions
 6 Garlic cloves
 300 g Sour Cream
 2 tbsp Olive oil
 Salt & Pepper
Method
1

Preheat oven to 200 degrees C.

2

Pop potatoes in a medium saucepan, cover with cold water and boil for 13 mins.
Put 150g sour cream in a blender, roughly chop most of your spring onions and add to sour cream. Save 1 or 2 spring onions for garnish. Blend until you have a smooth green dressing.

3

Strain potatoes, place on a baking tray with 2tbsp Olive oil and toss to combine. Add six garlic cloves (in their skins) and put the tray on the top shelf of the oven. Roast for 30 minutes.

4

Remove tray from the oven, take out the garlic cloves and set aside. Toss the potatoes and return to the oven for 20 minutes.
Meanwhile grab a plate and smear the remaining sour cream over the base.

5

Check your potatoes, if they’re golden brown, remove from the oven. If they’re not quite ready, return to oven for 10 more minutes.

6

Whilst still in the pan, generously season your potatoes with salt and pepper. Heap them on top of the sour cream, then drizzle with the green sour cream dressing. Finally, garnish the plate with thinly sliced spring onions and devour!

-
Top Tips
7

Trust yourself - all ovens vary so be brave enough to make a judgement call on when you think your potatoes are perfectly crispy.

8

The green sour cream dressing makes a perfect dressing for any salad. So toss it through some leaves or make a more robust salad with tuna and tinned cannellini beans.

Ingredients

Ingredients
 700 g Potatoes, peeled and quartered
 ½ Bunch of spring onions
 6 Garlic cloves
 300 g Sour Cream
 2 tbsp Olive oil
 Salt & Pepper

Directions

Method
1

Preheat oven to 200 degrees C.

2

Pop potatoes in a medium saucepan, cover with cold water and boil for 13 mins.
Put 150g sour cream in a blender, roughly chop most of your spring onions and add to sour cream. Save 1 or 2 spring onions for garnish. Blend until you have a smooth green dressing.

3

Strain potatoes, place on a baking tray with 2tbsp Olive oil and toss to combine. Add six garlic cloves (in their skins) and put the tray on the top shelf of the oven. Roast for 30 minutes.

4

Remove tray from the oven, take out the garlic cloves and set aside. Toss the potatoes and return to the oven for 20 minutes.
Meanwhile grab a plate and smear the remaining sour cream over the base.

5

Check your potatoes, if they’re golden brown, remove from the oven. If they’re not quite ready, return to oven for 10 more minutes.

6

Whilst still in the pan, generously season your potatoes with salt and pepper. Heap them on top of the sour cream, then drizzle with the green sour cream dressing. Finally, garnish the plate with thinly sliced spring onions and devour!

-
Top Tips
7

Trust yourself - all ovens vary so be brave enough to make a judgement call on when you think your potatoes are perfectly crispy.

8

The green sour cream dressing makes a perfect dressing for any salad. So toss it through some leaves or make a more robust salad with tuna and tinned cannellini beans.

Roast potatoes with spring onion sour cream