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Peel and cut potatoes so that pieces are roughly the same size.
Boil them in salted water with the 2 whole garlic cloves until perfectly cooked, 10 to 20 minutes.
Meanwhile, finely chop some fresh rosemary and finely grate some lemon peel. Combine and chop super fine or process in a blender.
Heat 1/2? cup of fat in ???F oven.
Add the potatoes in a single layer and roast for ??minutes, turn occasionally to deeply brown on all sides.
Drain and dump into a bowl, sprinkle over the pulverized rosemary and lemon, add salt, and toss to distribute.
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