Fingerlings with Garlic and Sour Cream

INGREDIENTS
5-6   fingerling potatoes, 1 inch diameter
3      tablespoon olive oil, divided
6      cloves garlic, minced
2      tablespoons sour cream

METHOD

Scrub the potatoes and cut the rounded ends off of each fingerling. Slice the potatoes into ¼ inch wide coins and place into a steamer Steam the potatoes for 6 minutes and place them into a large bowl.  Add 2 tablespoons of olive oil and mix the coins well to be sure they are coated with olive oil.

Arrange the potatoes on a baking sheet and broil for about 7 to 8 minutes until golden brown. It may be necessary to rearrange them on the baking dish to get them all browned evenly. It is only necessary to grown one side, but you can also brown the reverse side if you wish by flipping them over and placing them back under the broiler.

Meanwhile, place 1 tablespoon of olive oil into a small frying pan and put over medium heat. Add the garlic and cook for 4 to 5 minutes until the garlic begins to turn golden. Drain the garlic, reserving to oil and discarding to chunks of garlic. Mix this oil with 2 tablespoons of sour cream and whip until smooth.

Serve the potatoes on a platter with a small dish of the garlic sour cream. The oil and sour cream may separate some but don’t worry; just be sure to get both on your potato.