Serve up the perfect side with our twice-cooked crispy potatoes with roast garlic sour cream

Name: Twice-cooked crispy potatoes with roast garlic sour cream recipe
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 6
Ingredients: 1.5kg floury potatoes (such as sebago); 500ml chicken stock; 1 tsp celery salt; 80ml olive oil; 50g butter, chopped; ¼ cup (35g) plain or gluten-free plain flour; 1 bulb garlic; 100g flat pancetta, roughly torn; 250g sour cream; 1 bunch chives, thinly sliced; Finely grated zest of 1 lemon; Juice of 1 lemon; 40.00 ml finely chopped baby pickles; 20.00 ml finely chopped dill, plus sprigs to serve

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10m

1h 30m

Twice-cooked-crispy-potatoes-with-roast-garlic-sour-cream

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Crispy on the outside, fluffy on the inside - you'll love these twice-cooked potatoes with a creamy, garlicky, sour cream dip.

1.5kg floury potatoes (such as sebago)
2 cups (500ml) chicken stock
1 tsp celery salt
1/3 cup (80ml) extra virgin olive oil, plus 2 tbs extra
50g butter, chopped
¼ cup (35g) plain or gluten-free plain flour
1 bulb garlic
100g flat pancetta, roughly torn
250g Bulla sour cream
1 bunch chives, thinly sliced
Finely grated zest of 1 lemon
Juice of 1 lemon
2 tbs finely chopped baby pickles
1 tbs finely chopped dill, plus sprigs to serve

Method

1.

Preheat oven to 200C fan forced.
2.

Place potatoes, stock and celery salt in a large saucepan and top with cold water to just cover. Place over high heat and bring to the boil, then cook for 15 minutes or until potatoes are cooked through. Drain and transfer to a roasting pan.
3.

Add oil, butter and flour to potatoes and toss to coat.
4.

Cut top off the garlic bulb to reveal the cloves. Place on a piece of foil, then drizzle with extra oil and sprinkle with salt flakes. Enclose in the foil.
5.

Roast potatoes and garlic for 45 minutes. Add pancetta to pan with potatoes and cook for a further 5 minutes or until pancetta is crisp.
6.

Remove garlic from foil and stand to cool slightly. When cool enough to handle, squeeze cloves from their skins into a bowl. Add sour cream, chives, lemon zest and juice, pickles and dill. Mix to combine. Season to taste.
7.

Spoon sour cream onto a serving plate. Top with potatoes, pancetta and dill sprigs, and drizzle with extra oil to serve.