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Rosemary potatoes

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Ingredients for 4 servings:

  • 1,000 g potatoes (triplets)
  • olive oil
  • pepper
  • Rosemary, dried
  • 250 g quark
  • 250 g cream
  • 1 bunch of chives
  • 1 clove(s) garlic
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

with chive sauce

Clean the potatoes thoroughly with a brush under running water, then dry thoroughly. Mix the olive oil, pepper, and rosemary, and toss the potatoes in the mixture. Line a baking sheet with baking foil or aluminum foil. Spread the potatoes on the baking sheet and bake in the center of the oven at 180°C for about 40 minutes. Turn frequently to ensure even browning. Chive sauce: Finely chop the chives, finely chop the garlic, mix the quark and cream well, and fold in the chives and garlic. Season with salt and pepper. Serrano ham and buttermilk go well with this dish.

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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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