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Rosemary potatoes with sour cream sauce

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Ingredients for 4 servings:

  • 800 g potatoes, small, floury
  • 1 pot rosemary
  • 250 g sour cream
  • 1 tsp mustard, medium hot
  • 3 tbsp whipped cream
  • Salt
  • pepper
  • 3 tbsp herbs, chopped e.g. parsley, chives, dill, chervil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 5 minutes

Wash and brush the potatoes thoroughly, then cut them crosswise. Rinse the rosemary, trim off the needles and small tips, and place it with the potatoes in a greased, ovenproof dish. Place the dish on the oven rack. Top/bottom heat 200°C (preheated) Fan oven 180°C (not preheated) Gas mark 4 (preheated) Cooking time 50-60 minutes. For the sour cream sauce, mix the sour cream with the mustard, cream, salt, and pepper. Stir in the herbs and serve with the potatoes.

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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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