Grilled potatoes with wild garlic cream
Ingredients
• 600 g of potatoes (small potatoes)
• 3 tablespoons yoghurt (10% fat)
• 3 tbsp sour cream (24% fat)
• 3 – 4 wild garlic leaves
• Juice and zest of ¼ lemon
• 80 ml rapeseed oil
• 1 onion
• Salt
• Honey
preparation
Wash the new potatoes thoroughly and grill them evenly over direct heat, uncooked and unpeeled. Grill the onions with the skin on, over direct heat.
Mix the yoghurt and sour cream with the rapeseed oil until smooth. Cut the wild garlic into thin strips, dice the onions and fold into the sauce, season with the remaining ingredients.
FIRE&FOOD
