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
