Garlic and rosemary potatoes

Name: Garlic and rosemary potatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 kg small new potatoes; 8-9 Tbsp Olive oil; 4 large cloves of garlic; 1 Branch rosemary; 1-2 red chillies; 1 medium onion; 3-4 Tbsp Red wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Dijon mustard; 1 (approx. 400 g) Rocket salad; 250 g cherry tomatoes; 200 g sour cream; 7-10 Tbsp Rosemary

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 kg small new potatoes
8-9 Tbsp Olive oil
4 large cloves of garlic
1 Branch rosemary
1-2 red chillies
1 medium onion
3-4 Tbsp Red wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Dijon mustard
1 (approx. 400 g) Rocket salad
250 g cherry tomatoes
200 g sour cream
7-10 Tbsp Rosemary

Directions

1
Scrub potatoes thoroughly in cold water, wash and drain. Heat 5 tablespoons of oil in a frying pan and fry the potatoes covered for about 10 minutes. In the meantime, wash and drain the garlic, rosemary and chillies.
2
Pluck rosemary roughly from the stem. Remove the lid and fry the potatoes for a further 10-15 minutes, turning. Add garlic, rosemary and chilli 5 minutes before the end of the cooking time and fry. Meanwhile, peel the onion and cut into fine slices.
3
Mix vinegar, salt, pepper and mustard and fold in the remaining oil. Add the onion. Clean and wash the salad and cut into strips, except for 2 leaves for garnishing. Clean, wash and halve the tomatoes.
4
Mix the lettuce and tomatoes with the vinaigrette and arrange on a deep plate with the lettuce leaves. Place the potatoes in a bowl and garnish with fresh rosemary. Serve with lettuce and sour cream.