a
M
Confit potatoes with rosemary oil

Serving 4

  • 1 kg. small potatoes

  • 8 cloves of garlic

  • 8-10 sprigs of rosemary

  • 10 cl. olive oil with rosemary

  • French Sea salt

  • Black pepper

    Preparation

    Preheat your oven to 180°C
    Wash the potatoes and dry them with a clean cloth.

    If the potatoes are larger than “bite-size”, cut them in half and mix them with the rest of the ingrediets in a large bowl.

    Place on a baking tray lined with parchment paper.
    Sprinkle with finely chopped rosemary.
    Bake for 40 minutes until golden brown and soft in the middle. Remeber to turn them regularly.

    Confit potatoes is an excellent side dish for all meats, but is also nice in a salad or as a snack with dip.

Tonic water, DK., 75 cl.

ORGANIC OLIVE OIL WITH ROSEMARY

Salt, French Sea Salt, 335 g.

SALT, FRENCH SEA SALT

Hungry for more?

Ceviche with cod
Ceviche with cod

Serving 4 500 g extra fresh filet of cod 1 yellow tomato 100 gr. raspberries 1 small red onion 1 small piece of fresh ginger 1 handful fresh coriander leaves 6 tbsp. sherry vinegar 2 limes 1⁄2 red...

read more
Canard á l’orange
Canard á l’orange

Serving 4 4 duck breast 4 oranges 1 tbsp. sugar 1 tbsp. sherry vinegar 20 cl. chicken broth 1 dl. yuzu syrup 1 tbsp. maizena French Sea salt Black pepper Preparation Wash the oranges, remove the...

read more
Poulet au vinaigre
Poulet au vinaigre

Serving 4 4 chicken legs 3 cl. Olive oil with thyme 1 onion finely chopped 2 cloves of garlic finely chopped 12 cl. sherry vinegar 3 cl. tomato paste 25 cl. chicken broth 250 gr. mushrooms 1 peeled...

read more