Rosemary potatoes with garlic dip

Name: Rosemary potatoes with garlic dip
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg small new potatoes; 4 TABLESPOONS Olive oil; 2-3 Branches of rosemary; 2 small red chillies; 4 Garlic cloves; 7-10 Tbsp salt, black pepper; 250 g Low-fat curd cheese, 5 tablespoons milk; 150 g Fresh cream

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg small new potatoes
4 TABLESPOONS Olive oil
2-3 Branches of rosemary
2 small red chillies
4 Garlic cloves
7-10 Tbsp salt, black pepper
250 g Low-fat curd cheese, 5 tablespoons milk
150 g Fresh cream

Directions

1
Brush the potatoes vigorously under water. Heat the oil in a large pan (or 2 pans). Cover the potatoes and fry them for about 10 minutes while shaking. Wash the rosemary and chilli. Pluck the rosemary
2
Add rosemary, chilli and 3 unpeeled cloves of garlic to the potatoes. Open for about 15 minutes, turning frequently.
3
Mix the quark, milk and crème fraîche. Peel 1 clove of garlic, press through and stir in, season. Serve with the potatoes. Serve with a fresh salad