John Myers
Ingredients for 4 servings:
- 8 m.-sized potatoes
- 2 sprigs rosemary
- 4 garlic cloves
- 4 shallots
- pepper
- Salt
- chili powder
- Paprika powder
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
or Country potatoes after Impala
Wash the potatoes, dry them, halve them, and cut them into wedges with the skin on. Pour olive oil into a fireproof dish (preferably non-stick), add the potato wedges to the dish with the peeled shallots and garlic cloves (each whole). Season with salt and pepper and sprinkle with paprika and chili (to taste). Pick the rosemary needles, add them to the potatoes and mix everything well so that everything is coated with oil. Roast in the oven at 180 degrees Celsius for approx. 30-40 minutes, stirring frequently and making sure the paprika does not blacken. Add the picked rosemary needles 10 minutes before the end of cooking. The crispy potatoes taste great with lamb and braised dishes, or on their own, for example with a hearty aioli.
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