John Myers
Ingredients for 4 servings:
- 1 kg potatoes, with skin
- 5 tbsp olive oil
- 2 bay leaves
- 1 tsp rosemary needles
- 1 garlic clove(s)
- some chili powder
- pepper, black
- 5 garlic cloves
- 2 shallots
- 1 tbsp olive oil
- 200 g sour cream
- salt and pepper
- Paprika powder, hot
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Tapas, but also a super tasty side dish
Chop the bay leaves. Press the garlic clove shut. Wash the potatoes thoroughly and cut into eighths. Mix well with the oil, bay leaves, rosemary needles, garlic, chili powder, and pepper, then place in a freezer bag and seal it. The potatoes should marinate well in the bag (this can be done a few hours in advance and stored in the refrigerator so that the herb aromas can penetrate wonderfully). Place the potato wedges next to each other on a baking sheet and bake at 200°C (top/bottom heat) for 45-60 minutes until golden brown. Season with salt and pepper if desired. For the dip, peel and dice the garlic and shallots. Cook in the oil over medium heat. Then add the parsley and fry briefly. Pour this mixture into a bowl and puree with the sour cream. Season with salt, pepper, and paprika to taste. Tip: This dip can also be served with meat, fish, vegetables, and poultry. Tastes great with grilled food, fondue or raclette.
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