Rosemary Potatoes Vanwell
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 10 small potatoes, possibly triplets
- 2 cloves garlic)
- 2 sprigs rosemary
- Herbs, e.g. thyme, sage, marjoram, lovage
- olive oil
- 1 lemon (s), untreated, zest it
- Caraway seed
- Paprika powder, noble sweet
- 2 tablespoon honey, flavorful
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the potatoes, use peeled triplets. The potatoes are boiled in salted water for about 15 minutes. After the water has been drained, heat the potatoes briefly so that the moisture evaporates.
- Olive oil is heated in a pan, the potatoes are fried vigorously on all sides and salted. When the potatoes have a golden brown crust, the chopped garlic and lemon zest are cooked for a few seconds.
- The pan is removed from the stove, the potatoes are caramelized with the honey and the plucked and cut herbs are added. Everything is mixed well and heated with the residual heat of the pan.
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