Baked Guinea Fowl Leg with Rosemary Potatoes

Rinse and dry the guinea fowl legs and cut them in half at the joint. Rinse the rosemary, shake dry and pluck a few needles. Rinse and brush the potatoes thoroughly and cut them in half. Remove the skin from the garlic and crush it with a kitchen knife. Preheat the oven to 200 °C.

Place the potatoes, rosemary sprigs, guinea fowl legs and needles and garlic on a baking tray, season with sea salt and pepper and drizzle with olive oil. Bake in the oven for twenty minutes.

Arrange the guinea fowl legs with the rosemary potatoes on a large platter. This goes well with an almond dip.

Alexander Herrmann’s Tip:

The skin sides of the guinea fowl legs should point upwards when baking so that they become nice and crispy.

Convection is not suitable – the guinea fowl legs would dry out – only use top and bottom heat!

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