Rosemary potatoes vanwell

Ingredients for 2 servings:

• 10 small potatoes, possibly triplets
• 2 garlic cloves
• 2 sprigs rosemary
• Herbs, e.g. thyme, sage, marjoram, lovage
• e.g. olive oil
• 1 lemon(s), untreated, zest
• Caraway seeds
• Paprika powder, sweet
• 2 tbsp honey, spicy
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

particularly good side dish for steaks

Peel the potatoes, using the new potatoes with their skins on. Boil the potatoes in salted water for about 15 minutes. Drain the water and continue heating the potatoes briefly to evaporate the moisture. Heat olive oil in a pan, fry the potatoes vigorously on all sides, and season with salt. When the potatoes have a golden brown crust, add the chopped garlic and lemon zest and cook for a few seconds. Remove the pan from the heat, caramelize the potatoes with the honey, and add the picked and chopped herbs. Mix everything thoroughly and heat with the residual heat from the pan.