Rosemary potatoes á la Coco

Ingredients for 4 servings:

• 15 small potatoes, unpeeled
• 5 shallots, roughly diced
• 3 garlic cloves
• 50 ml wine, white, dry
• 3 sprigs rosemary
• some rosemary needles
• some pepper
• some salt
• some lemon(s) – zest, grated
• some olive oil (approx. 20 – 30 ml)

Instructions

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

Halve the small unpeeled potatoes, roughly dice the shallots, and very thinly slice the garlic. Place the shallots, garlic, olive oil, a little white wine, rosemary sprigs, and needles in a baking dish. Place the halved potatoes on top, season with salt and pepper, and toss with the other ingredients several times. Preheat the oven to 220 degrees Celsius (425 degrees Fahrenheit). Cover the potatoes first with aluminum foil and cook on low heat for about 20 minutes, then uncovered for 10 to 15 minutes. Turn the potatoes over several times and check with a fork whether the potatoes are tender. When the potatoes are tender, turn off the oven, add a little more wine, and stir in the lemon zest. Let everything sit in the oven for another 10 minutes. A garlic cream dip goes very well with this dish.