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)
Rosemary Potatoes À La Coco
Rosemary Potatoes À La Coco

Instructions

  1. Halve the small, unpeeled potatoes, roughly dice the shallots, and cut the garlic into very thin slices.
  2. 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.
  3. 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.
  4. 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.
  5. A garlic cream dip tastes very good with it.

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