Rosemary potatoes

Ingredients for 3 servings:

• 500 g triplets, small
• 2 garlic cloves
• 4 sprigs rosemary
• 50 ml oil
• salt and pepper
• 2 dashes lemon juice
• 1 tbsp honey
• 1 tbsp mustard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Wash the potatoes thoroughly and boil unpeeled in salted water. Peel and finely chop the garlic. Remove the rosemary needles from the sprigs and cut into small pieces (scissors are best used). Mix with all the other ingredients and the oil. Now you have two options: Either add the hot potatoes to the marinade and let them marinate, covered (the longer they are left, the more intense the flavor will be!). Then put them on skewers and grill them. Or heat the marinade in a pan or wok and fry the potatoes until lightly browned. Tip: Serve with sour cream and vegetables! Super tasty and light. Or alternate the potatoes with vegetables or meat on skewers. The sky’s the limit.