Rosemary Potatoes
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g potato (s), small (triplets)
- 2 cloves garlic)
- 4 sprigs rosemary
- 50 ml oil
- salt and pepper
- 2 dashes lemon juice
- 1 tablespoon honey
- 1 tablespoon mustard
Print Recipe
Pin Recipe Instructions
- Wash the potatoes well and cook them unpeeled in salted water.
- Peel garlic and chop finely. Loosen the rosemary needles from the twigs and cut into small pieces (it is best to use scissors). Mix with all other ingredients with the oil.
- Now you have two options. Either you put the hot potatoes in the marinade and let them stand covered. (the longer, the more intense the taste!). Then you can e.g., stick on skewers and grill.
- Or you can heat the marinade in a pan or wok and fry the potatoes in it until they are lightly browned.
- My tip: go with sour cream vegetables! Super tasty and light. Or skewer the potatoes alternately with vegetables or meat. There are no limits to creativity.
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