Summary

Ingredients

• g 1,000 potato (s), preferably triplets or small jacket potatoes
• 2 tablespoon clarified butter, alternatively Carstens fried potato oil (in the DB)
• 100 ml vegetable stock
• 0.5 clove ½ garlic, finely chopped
• 0.5 ½ chilli pepper (s), red (without seeds!) Finely chopped
• 3 sprigs rosemary, plucked and finely chopped
• 1 pinch (s) sugar
• 1 teaspoon white wine vinegar, milder
• 0.5 ½ bunch leaf parsley, finely chopped
• 1 tablespoon olive oil
• some sea salt, coarse (e.g. Fleur des Sel)
• Pepper, green, coarsely ground / ground
• 2 leaves mint, fresh, to taste

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Instructions

1. Wash the potatoes thoroughly and cook for 30 minutes, e.g. in the steamer. Then peel and cut in half lengthways.
2. Carefully mix the cooled potatoes with half of the finely chopped rosemary and fry in portions in the hot clarified butter on the cut surface until crispy brown, then turn and fry until done.
3. Heat the vegetable stock, add a pinch of sugar to taste. Season the fried potato halves in a bowl with garlic, chilli pepper, white wine vinegar and the rest of the rosemary. Pour in the broth and marinate for several hours, preferably overnight.
4. Just before serving, pour off any excess broth and season with sea salt and pepper. Drizzle the potatoes with olive oil, sprinkle the finely chopped parsley on top and mix carefully.
5. Used like cold potato salad and goes very well with grilled meat!
6. Tip:
7. The potatoes get a special freshness kick if you mix 2 more leaves (more or less) of very finely chopped mint with the parsley.