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Rosemary potatoes with dip

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Ingredients for 4 servings:

  • 1 ½ kg potatoes, waxy
  • 6 garlic cloves
  • 4 sprigs rosemary
  • 10 tbsp olive oil
  • 2 tbsp sea salt
  • 150 g cream cheese
  • 3 tbsp sour cream
  • ½ chili pepper(s), red
  • ½ tsp mustard (Dijon mustard)
  • 1 tsp dried herbs of Provence

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with fresh salad a delicious main meal

First, preheat the oven to 225°C. Then, halve the potatoes and place them on a baking sheet with their skins on. Add the garlic cloves and toss everything with the olive oil and salt. Roughly tear the rosemary sprigs and sprinkle them over the potatoes. Cook the potatoes in the middle of the oven for about 30 minutes. In the meantime, mix the cream cheese with the sour cream, mustard, finely chopped chili pepper, and herbs. Season with salt and pepper to taste. This makes a complete main meal if you add a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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