Side Dishes: Rosemary Potatoes from Oven

I bought the first new German potatoes today, they are good as rosemary potatoes because the skin is eaten with them. Wash the potatoes and clean them thoroughly with the vegetable brush. Quarter the potatoes.

Butter a tin and peel and slice the garlic. Place in the mold. Add the potatoes and season with salt and pepper and season with Espelette pepper. Wash and dry the rosemary, pluck the needles from the stem and roughly chop.

Mix with the potatoes and drizzle everything with a little olive oil. Bake in the oven at 200 ° C for about 40-45 minutes, until the potatoes are golden yellow and cooked through. Turn once or twice in between.

We also had a delicious rump steak and pimientos de padron fried in butter. To do this, take the steaks out of the fridge an hour before frying. Season with rosemary salt, Tellicherry pepper and Espelette pepper. Heat the oil in a pan and fry the steaks on the first side for about 3 minutes. Then turn and fry for another minute. Then I turned off the heat because the rump steaks were very large, but also very thin. So the streaks were allowed to rest in the pan for about 5 minutes.

At the same time, wash the small roasted peppers, dry them and fry them in butter until they start to turn black. Salt with sea salt. It was a small feast for us.