Rosemary Potatoes with Dip
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 ½ kg potato (s), waxy
- 6 clove (s) garlic
- 4 sprigs rosemary
- 10 tablespoon olive oil
- 2 tablespoon sea salt
- 150 g cream cheese
- 3 tablespoon sour cream
- 0.5 ½ chilli pepper (s), red
- 0.5 teaspoon ½ mustard, (Dijon mustard)
- 1 teaspoon herbs Provence, dried
Print Recipe
Pin Recipe Instructions
- First, preheat the oven to 225 ° C.
- Then cut the potatoes in half and place them on a tray with the skin on. Add the garlic cloves and mix everything with the olive oil and salt.
- Then roughly pluck the rosemary branches and sprinkle them over the potatoes.
- Cook the potatoes in the middle of the oven for about 30 minutes.
- In the meantime, mix the cream cheese with the sour cream, the mustard, the chopped chilli pepper and the herbs well. Season to taste with salt and pepper.
- The result is a complete main meal if you also prepare a fresh salad.
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