Rosemary Potatoes

For the rosemary potatoes, boil the potatoes in their skins for about 15-18 minutes until soft, peel and cut in half. Then roll them in breadcrumbs.

Heat the olive oil in a pan and place the potatoes cut side down. Sauté briefly, then reduce the heat a little and toss the potatoes so that they are fried nice and evenly on all sides.

Once all the potatoes are crispy, add the butter.

Season with chopped rosemary, the sliced garlic, salt and pepper and toss again briefly.

Lift out the rosemary potatoes and pat well on a paper towel.

Preparation Tip:

Make sure that the oil is really hot. Oil that is too cold will be absorbed by the rosemary potatoes and thus not allow them to become crispy.

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