Crispy roasted fingerling potatoes served with a Korean-inspired sour cream dip made with gim seaweed, sesame oil, and rice vinegar.
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| prepPreheat oven to 425°F / 220°C | ||||
| 680 g fingerling potatoes | Roast potatoes dry 425°F / 220°C, 30 min | Smash potatoes, toss with oil & seasonings | Roast until crispy 425°F / 220°C, 30 min | Plate dip, arrange potatoes, scatter scallions |
| 60 ml olive oil, plus more as needed | ||||
| 1/4 tsp garlic powder | ||||
| Kosher salt and freshly ground black pepper | ||||
| 225 g sour cream | Blitz dip until smooth, adjust seasoning | |||
| 2 (5 g) packets gim (roasted seaweed) | ||||
| 1 large garlic clove, finely grated | ||||
| 1 tbsp rice vinegar | ||||
| 2 tsp toasted sesame oil, plus more to taste | ||||
| 1 tsp kosher salt, plus more to taste | ||||
| 1/2 tsp freshly ground black pepper, plus more to taste | ||||
| 1 tsp sugar | ||||
| 2 large scallions, thinly sliced on the diagonal | ||||
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