Rosemary Potatoes À La Coco
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 15 small potatoes, unpeeled
- 5 shallot (s), roughly diced
- 3 clove (s) garlic
- 50 ml wine, white, dry
- 3 sprigs rosemary
- some rosemary needles
- some pepper
- a bit salt
- some lemon (s) - zest, grated
- some olive oil, (approx. 20 - 30 ml)
Print Recipe
Pin Recipe Instructions
- Halve the small, unpeeled potatoes, roughly dice the shallots, and cut the garlic into very thin slices.
- Put the shallots, garlic, olive oil, some white wine, rosemary sprigs and needles in a baking dish. Place the halved potatoes on top and season with salt, pepper and mix with the other ingredients several times.
- Preheat the oven to 220 degrees. Then cover the potatoes first with aluminum foil and cook on a low level for about 20 minutes and then 10 to 15 minutes without foil. Turn several times in between and test with a fork whether the potatoes are already soft.
- When the potatoes are soft, switch off the oven, add a little more wine and mix in the lemon peel. Let everything soak in the oven for another 10 minutes.
- A garlic cream dip tastes very good with it.
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