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Roasted rosemary potatoes

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Ingredients for 1 servings:

  • 250 g potato(s), small, waxy ones
  • 1 tbsp butter
  • 1 tbsp oil
  • n. B. Paprika powder, sweet
  • Cayenne pepper
  • salt and pepper
  • Rosemary, ground
  • Caraway powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

rustic

Boil the potatoes with the skin on for about 15 minutes. Let cool, peel, and halve. Heat the butter and oil in a pan. Fry the potatoes until crisp. Don’t stir too often, or they won’t brown properly. Season to taste. It can tolerate a lot of salt. Serve as a side dish with meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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