Lemon and rosemary potatoes

Ingredients for 3 servings:

• 500 g potatoes, small, with the skin
• 2 lemons, unsprayed
• 1 tbsp honey
• 4 sprigs rosemary
• 2 garlic cloves
• Sea salt
• pepper
• olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash the potatoes and cut them into bite-sized pieces without peeling them. Place them in a buttered casserole dish. Wash the lemons in hot water, cut them into eighths, gently squeeze the juice into a glass, and mix them with the potatoes. Mix the lemon juice with the honey and drizzle over the potatoes. Wash the rosemary sprigs and mix them with the roughly chopped garlic cloves. Season with sea salt and pepper and drizzle with olive oil. Cover the casserole dish tightly with aluminum foil and braise the potatoes at 200-220°C for about 40 minutes. Variation: Instead of braising everything in a casserole dish, you can also wrap the potatoes in buttered aluminum foil, which your guest can then open themselves at the table. This way, the pleasant ethereal aroma of the potatoes first unfolds as a little surprise on your guest’s plate.