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Smashed Potatoes with Black Garlic Mayonnaise

Prep Time20 minutes
Cook Time2 hours
Course: Side Dish, Vegetable
Cuisine: Vegetarian
Keyword: black garlic, black garlic mayonaise, garlic mayonaise, potato salad, Smashed Potatoes
Servings: 8

Equipment

  • large saucepan
  • large baking dish
  • salad bowl
  • small jug

Ingredients

  • 1.5 kg baby potatoes unpeeled
  • 3 tbsp olive oil
  • 1 tbsp butter
  • salt and pepper
  • 1/4 cup whole egg mayonnaise
  • 1/4 cup sour cream
  • juice of 1 lemon
  • 2 teaspn black garlic puree
  • baby spinach leaves
  • 2 spring onions finely sliced
  • chives

Instructions

  • boil unpeeled potatoes in large saucepan of water with a teaspn of salt, cook until just tender but not falling apart
  • drain potatoes well and allow to dry for a few minutes then lay in large flat baking dish
  • break potatoes into pieces (smash them) with a fork
  • drizzle with oil, dot with butter then sprinkle with salt and a little pepper to taste
  • bake in oven on Low temp (150C) for 1 - 1.5 hours or until brown and crunchy
  • lay some baby spinach leaves in base of salad bowl, top with crispy potatoes then sprinkle with spring onions
  • serve with black garlic mayonaise, garnished with chives

Black Garlic Mayonnaise

  • blend mayonnaise, sour cream and black garlic puree together in a small jug
  • add lemon juice to taste

Notes

Smashed Potatoes with Black Garlic Mayonnaise

 
Top Tips:
  1. Drain potatoes well before laying in baking dish; watery potatoes will not crisp up.
  2. Try to spread in a single layer, otherwise they will steam and not crisp up.
  3. I recommend oil and butter as the butter browns them and oil crisps them.
  4. I prefer to baking long and slow as they go crispy without burning around the edges; there is no time limit on when they are done. 
  5. Leave in the oven (turned down) until ready to serve. I haven't had much success in reheating them as they loose some of their crispiness.
  6. Serve as a complete potato dish with black garlic mayonnaise drizzled over the top. Or spoon black garlic mayonnaise into a small serving bowl and allow diners to dip or spoon over as desired. 
  7. If serving as a finger food use larger potatoes as they do shrink in the oven.
  8. Time saving advise: boil potatoes but do not smash ahead of time.  Smash, drizzle and bake an hour before guests arrive.