Rosemary potatoes, the best

Ingredients for 4 servings:

• 1 kg potatoes, very small
• 4 sprigs rosemary
• 2 cloves garlic
• olive oil
• Sea salt, coarse
• Black pepper, freshly ground

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours 10 minutes

a simple, but – in my opinion – genuine and delicious way

When it comes to rosemary potatoes, there are two camps: pan or oven! I believe it’s important to get the good rosemary flavor into the potatoes. The potatoes should be nice and brown, and the rosemary shouldn’t be burnt. Marinades often don’t achieve the desired result because the oil tends to form a protective film around the potatoes. I’ve had the best results with the following method: Wash the potatoes thoroughly, brush them if necessary, and boil them in salted water with two sprigs of rosemary for about 12-15 minutes. They should not be fully cooked and should still be easy to slice later without falling apart. Then drain the potatoes, discard the rosemary, and let the potatoes cool completely. This way, the potatoes retain their natural flavor even more after further processing. Heat a little olive oil in a large pan over medium heat. Peel the garlic cloves, halve them, and place them cut-side down in the oil. Pick the needles off a rosemary sprig and add them to the oil as well. Cook over low heat, stirring occasionally so the oil can absorb the flavor of the garlic and rosemary. Allow 15-20 minutes. Meanwhile, quarter or halve the cold potatoes, depending on your desired size. Add the potatoes to the pan and brown slowly, turning occasionally, but not too often, so they brown nicely but don’t fall apart. During the cooking time, pluck the needles from the last rosemary sprig and chop finely. When you can see that the potatoes are almost done, add the rosemary, mix it in, and season with salt and pepper. Let stand for another 5 minutes and serve immediately if possible.